By Susannah Blake

Subtly scented with lavender, these golden, buttery cupcakes are deliciously simple with an understated elegance, so they’re perfect for serving mid-afternoon with a cup of tea. The fragrant taste of the lavender flowers gives the cupcakes an elusive hint that you can’t quite put your finger on. Makes 12 servings.

Ingredients

  • ½ cup granulated sugar
  • ¼ teaspoon dried lavender flowers
  • 1 stick (8 tablespoons) butter, at room temperature
  • 2 eggs
  • 1 cup self-rising flour
  • 2 tablespoons milk


To decorate

  • 1 ½ cup confectioners’ sugar, sifted
  • 1 egg white
  • Lilac food coloring
  • 12 sprigs of fresh lavender

  • A 12-cup muffin pan


Preheat the oven to 350 degrees, then line the muffin pan with paper liners.

Put the sugar and lavender flowers in a food processor and process briefly to combine. Tip the lavender sugar into a bowl with the butter and beat together until pale and fluffy.

Beat the eggs into the butter mixture, one at a time, then sift in the flour and fold in. Stir in the milk, then spoon the mixture into the muffin cups. Bake for about 18 minutes until risen and golden and a skewer inserted in the center comes out clean, then transfer to a wire rack to cool.

To decorate, gradually beat the confectioners’ sugar into the egg white in a bowl, then add a few drops of food coloring and stir to achieve a lavender-colored icing. Spoon the icing over the cupcakes, then top each one with a sprig of fresh lavender. Let set before serving.

Reprinted with permission from Cupcakes by Susannah Blake. Copyright 2007. Published by Ryland Peters and Small.