So I thought I would combine the two of these into cupcakes to give it a bit of a twist. It's a bank holiday so I had hoped for some sunshine today as it always makes baking a bit more special, but rain it was so I had to make sure they were good to make up for it! I even got the lavender flowers from my own plant..which I called Leonard! (sigh)
Ingredients
- 100g butter
- 100g fine caster sugar
- 2 free range eggs
- 100g flour
- 1tsp baking powder
- rind of 1/2 lemon, finely grated
- 1tsp lavender flowers
- 100ml water
- 75g fine caster sugar
- 3 tbsp lemon juice
- 1 tsp lavender flowers
- Lilac food colouring
- 100g icing sugar
- water
- lilac food colouring
- lavender flowes
- Beat sugar, butter, lemon rind and lavender together until light and creamy.
- Beat in an egg and sift half of the flour, mix well and repeat with the remaining ingredients and add the baking powder.
- Whisk until well combined.
- Put into a preheated oven (180 degrees)
- Cook for 12-15 minutes until golden
- Mean while make the syrup, bring sugar and water to the boil and up to 140 degrees, use a sugar thermometer to measure this.
- Add the lemon and lavender and boil for 10 minutes, add the coluring.
- When the cakes are ready to take out, immediately slather the syrup on the cakes, the lilac coloured syrup will seep down into the cake and give it a great blob of colour.
- Make up the icing by adding teaspoons of water until thick and glossy but still a bit runny.
- Add the food colouring and spread on the cupcakes, sprinkle some of the lavender flowers on the icing and eat, NOM!
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