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1
Preheat oven to 180 degrees c.
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2
Sift together flour, salt and baking powder in a small bowl.
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3
In a large mixing bowl, beat the butter with an electric mixer until smooth.
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4
Add caster sugar and beat for 5 minutes until very light and fluffy.
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5
Add the eggs, one at a time, beating to combine after each addition.
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6
Add the flour mixture in three parts, alternating with the milk and vanilla, beginning and ending with the flour.
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7
Be careful not to over mix.
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8
Using an ice cream scoop, spoon the batter into cupcake liners - about 3/4 full.
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9
Bake for 20 mins or until a toothpick inserted into the centre comes out clean.
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10
Cool the cupcakes in the pan for a few minutes then transfer to a wire rack and allow to cool completely.
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11
For the frosting - Lily Vanilli's Lavender Honey Icing:.
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12
Toast flaked almonds on a baking sheet in a hot oven for approx 5 mins until lightly browned - and allow to cool.
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13
Whisk butter in a metal bowl until smooth, then add 300g icing sugar, milk, honey & double cream.
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14
Blend until smooth and slowly add remaining icing sugar until you have the consistency you want.
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15
Ice cupcakes and dust with a sprinkling of lavender buds and cooled toasted almonds.
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16
For the Lavender Milk:.
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17
Measure out around 1.5 times the milk your recipe allows ( to allow for evaporation) and add lavender buds at a ratio of 2 tbsp buds to 1 cup of milk to a small pan.
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18
Heat ingredients to scald stage (just before boiling), then turn off the heat and leave to cool completely.
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19
Strain the flowers with a sieve and re-measure milk before adding to your recipe.
