Lemon & Lavender cupcakes…
Ok, I will be the first to admit I am not the next Great British Bake Off champion.
I don’t bake often and I don’t tend to bother reading instructions so the consequences of my baking endeavours tend to be disastrous.
So, this recipe is blindingly simple, if I can do it, then you most certainly can.
A rather basic recipe for cupcakes:
2 eggs (room temperature)
4 ounces of Stork margarine
4 ounces of self raising flour
4 ounces of caster sugar
Zest of one small lemon
Juice of 1/2 small lemon
Simple lavender buttercream frosting:
Violet food colouring
Lavender cooking essence
For the cakes –
Preheat oven to gas mark 4 or 180C
Sieve flour, beat together with margarine and caster sugar.
Once above ingredients are creamed, add eggs and mix.
Add lemon zest and juice and mix further.
Spoon into cupcake liners and place in centre of oven for 15-20 minutes until golden brown.
Leave to cool…
For the icing –
Cream together icing sugar and butter to thick consistency.
Add food colouring and drops of lavender essence.
Mix well, adjust to taste.
With lavender essence it is best to taste and add as required, the smell is stronger than the taste so you may think you have put too much in but not be able to taste it.
Pipe onto cupcakes once completely cooled.
Garnish with further sprinkle of lemon zest and voila!