Lavender and Honey Cupcakes
Makes 9
- 1 cup 1 stick unsalted butter, softened
- 1/2 cup plus 2 tsp honey
- 2 large eggs
- 1 cup all purpose flour, sifted
- 2 tsp baking powder
- 1 Tbs dried lavender
- 1 Tbs plus 1 tsp honey
- 1/4 cup water
- 2 tsp unsalted butter
- 1 2/4 cup confectioners' sugar, sifted
- red and blue food coloring
- purple sugar stars
- edible sugar dust (optional)
- Preheat the oven to 375°F.
- Line a 12-cup muffin pan with 9 paper muffin liners.
- Using a hand mixer, beat the butter and honey in a bowl, or beat with a wooden spoon, until combined.
- Gradually mix in the eggs until just combined.
- Using a metal spoon, fold the flour and baking powder until combined.
- Divide the batter equally between the paper liners.
- Bake for 15-20 minutes until golden and risen.
- Leave to cool in the pan for 5 minutes.
- Transfer to a wire rack to cool completely.
- Do ahead: Put in the freezer until frozen, then wrap and freeze. Thaw for about 1 hour before icing.
- Pour 1/4/ cup boiling water in a heat-proof cup or mug.
- Add the lavender.
- Steep for 5 minutes.
- Strain the lavender-infused water into a small bowl.
- Stir in the butter and honey until melted.
- Put the confectioners' sugar into a large bowl.
- Add the lavender and honey mixture.
- Stir to make a smooth icing.
- Add a few drops of red and blue food coloring until the icing is lilac in color.
- Spoon a little icing on top of each cake, to flood the tops.
- Then sprinkle with stars.
- Stand the cakes on the wire rack.
- Leave to rest for about 1 hour to set.
- Dust with the edible dist, if desired, when set.
- To store: Store in an airtight container. These will keep for 3-5 days.
. Keep Calm and Bake Cupcakes. Page 19. San Diego: Thunder Bay Press, 2014.