Lavender and Honey Cakes

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These sweet and floral cupcakes are infused with honey and lavender.

Prep Time25

Cook Time20

Total Time45

Course: Dessert

Cuisine: British

Keyword: honey, lavender

Servings: people

Calories: 326.02kcal

Author: Emma

Ingredients

For the cakes

150 grams butter
100 grams lavender sugar see note 1
50 grams honey
2 large eggs
150 grams self raising flour

For the decoration

2-3 sprigs lavender
225 grams icing sugar
100 grams soft butter
1 teaspoon vanilla paste

US Customary - Metric

Instructions

Sieve the sugar to ensure there are no large pieces of lavender. Cream together the sugar, butter and honey until soft, pale and creamy.
Beat the eggs together in a small bowl and gradually add to the creamed sugar and butter. Whisk quickly until a smooth batter has formed.
Next spoon in a quarter of the flour at a time, folding it into the cake batter before adding more.
Once a thick, smooth and aerated cake batter has formed, spoon it evenly into cake cases.
Place in the centre of the oven and cook for 20mins at gas mark 4 until they are golden.
Take the cakes out of the oven when they are springy and a knife inserted into the cakes comes out clean.
Straight out of the oven, brush them with a little more runny honey, and then leave them on a wire rack to cool completely.
Once cool, cream together the butter and icing sugar. When a soft butter cream has formed, stir in the vanilla paste.
Pipe the cakes with a beautiful rose swirl, drizzle over a little honey and top with fresh lavender sprinkles.

Notes

Note 1: to make your own lavender sugar add a few tablespoon of dried lavender in to a food processor with a few tablespoon of sugar. Blitz until the lavender is in small pieces. Whisk the blended lavender and sugar with the rest of the sugar until the lavender is well dispersed. Store lavender sugar in a jar in a cool place for up to 6 months.

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