LAVENDER CUPCAKES

These are a favourite of mine , a lavender flavoured infused cupcake . You will need a 12 hole muffin tray lined with paper cases . Place 120 ml of whole milk and 3 tbs of dried lavender flowers in a jug , cover and refrigerate overnight . Repeat this process for the lavender frosting , placing 25 ml of whole milk with 1 tbs of dried lavender flowers ,set aside in the refrigerator . Preheat your oven to 170 deg C . Place 120 gm of plain flour in the bowl of your electric mixer along with 140gm of castor sugar , 1 and 1/2 tsp of baking powder and 40 gm of room temp butter / marg . Beat these together until you get a sandy consistency and everything is combined . Now strain the lavender infused milk ( for the cupcake)and slowly pour into the flour mixture , beating well until all ingredients are well mixed . Add 1 lightly beaten egg to the mixture and beat well . Spoon the mixture into paper cases , 2/3 rds full and bake in the preheated oven for 20 - 25 minutes , or until the cakes bounce back when touched . A skewer inserted in the middle should come out clean . Leave the cupcakes to cool a little in the tray before turning out onto a wire rack to cool completely . FOR THE LAVENDER FROSTING . Beat together 250 gm of icing sugar with 80 gm of room temperature marg / butter and 2 drops of purple food colouring , beat on a medium speed until the mixture comes together and is well mixed . Turn the beater down to slow and strain the lavender infused milk into the butter mixture . Once the milk is incorporated , turn the mixer up to high speed and continue to beat until the frosting is light and fluffy ( at least 5 minutes ) . The longer the frosting is beaten , the fluffier and lighter it becomes . When cupcakes are cold , spoon the lavender frosting on top and decorate with a sprig of lavender .