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Lavender and Honey Cakes
Prep Time
25 mins
Cook Time
20 mins
Total Time
45 mins

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

Course: Dessert
Cuisine: British
Keyword: honey, lavender
Servings: 12 people
Author: Emma Walton
For the cakes
  • 150 grams butter
  • 100 grams lavender infused sugar see note 1
  • 50 grams runny 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 tsp vanilla paste
  1. Sieve the sugar to ensure there are no large pieces of lavender. Cream together the sugar, butter and honey until soft, pale and creamy.
  2. 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.
  3. Next spoon in a quarter of the flour at a time, folding it into the cake batter before adding more.
  4. Once a thick, smooth and aerated cake batter has formed, spoon it evenly into cake cases.
  5. Place in the centre of the oven and cook for 20mins at gas mark 4 until they are golden.
  6. Take the cakes out of the oven when they are springy and a knife inserted into the cakes comes out clean.
  7. Straight out of the oven, brush them with a little more runny honey, and then leave them on a wire rack to cool completely.
  8. Once cool, cream together the butter and icing sugar. When a soft butter cream has formed, stir in the vanilla paste.
  9. Pipe the cakes with a beautiful rose swirl, drizzle over a little honey and top with fresh lavender sprinkles.
Recipe Notes

Note 1: to make your own lavender sugar add a few tbsp of dried lavender in to a food processor with a few tbsp 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.