Light and fragrant lavender-infused cupcakes topped with feminine ruffles made from modelling chocolate.
Course Dessert
Cuisine Cake
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 12cupcakes
Author i sugar coat it!
Ingredients
120millilitresmilk
3tablespoonsdried lavender flowers
120gramsall-purpose flour
140gramssugar
1½teaspoonsbaking powder
40gramsunsalted butterat room temperature
1egg
Instructions
Place the milk and dried lavender flowers in a container with a lid, cover and store in the refrigerate overnight.
Preheat the oven to 325°F.
Place the flour, sugar, baking powder and butter in a stand mixer fitted with with the paddle attachment. Beat on slow speed until you get a grainy/sandy consistency and everything is combined.
Strain the lavender-infused milk and discard the lavender flowers. Slowly pour the lavender-infused milk into the flour mixture, beating well until all the ingredients are combined.
Add the egg and beat well (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).
Line twelve muffin wells with paper liners. Using a medium ice-cream scooper, fill each liner to two-thirds with batter. Bake for 20 to 25 minutes, or until a skewer inserted in the centre comes out clean.
Leave to cool in the tray. Decorate as above, or to your liking. Enjoy!