Good Afternoon, folks! Hope you're well! It was me Mams birthday a lil while ago and I decided to make her some cupcakes. It's always good to combine two loves (Mummy and baking). :) She had tried some lavender cupcakes at a craft fair and she was surprised at how much she liked them, so I tried to recreate them for her. And, because apparently cupcakes aren't enough of a challenge, I made mini lavender shortbread hearts to go on top. (Who do I think I am, Delia?) Lol. I have never tried flavouring something with lavender because I don't really like it, but it was nice to try something different. You just get a subtle hint of lavender, which is nice; using too much would make it taste like soap lol. So that's my top tip guys; don't be tempted to add more lavender, it is very strong. Also, make sure you buy culinary lavender so you know it's safe for human consumption.

From Cupcake Heaven by Susannah Blake (2008); London; Ryland, Peters & Small

Ingredients

• 115g caster sugar
• 1/4 teaspoon dried lavender flowers
• 115g unsalted butter, at room temperature
• 2 eggs
• 115g self-raising flour
• 2 tablespoons milk

1. Preheat the oven to 180C/350F/Gas Mark 4.
2. Put the caster sugar and dried lavender flowers into a food processor and pulse. Tip the lavender sugar into a bowl, add the butter and beat together until pale and fluffy.
3. Beat the eggs into the butter mixture, one at a time, then sift the flour and fold in. Stir in the milk.
4. Spoon the mixture into paper cases. Bake in the preheated oven for about 18 minutes until risen and golden and a skewer inserted in the centre comes out clean. Transfer to a wire rack to cool.
5. To decorate, in a bowl, gradually beat the icing sugar into the egg white (or milk), and then add a few drops of food colouring and stir to achieve a lavender coloured icing. Spoon the icing over the cakes, then top each one with a fresh spring of lavender (or mini shortbread hearts). Leave to set before serving.