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Dinner with Rukmini
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Lavender Cupcakes
Introduction from Rukmini Iyer
I had to include a recipe for lavender cupcakes, my friend Christine’s favourite. If you grow your own lavender on a balcony or in a garden, this is a perfect way to use it up at the end of the season – these are lovely, light floral cakes.
Ingredients
Essential kit
You will need: 12 paper cases and a cupcake or muffin tin and a wire rack.
Method
Preheat the oven to 160°C fan/180°C/gas 4. Whisk the butter and sugar together with the crushed lavender until pale and fluffy, then beat in the eggs one at a time.
Gently fold in the self-raising flour and baking powder, taking care not to overmix. Divide the batter equally between 12 paper cases in a cupcake or muffin tin.
Transfer the cakes to the oven and bake for 15 minutes, until firm to the touch and a skewer inserted comes out clean. Leave the cupcakes in the tin for 5 minutes, then gently lift them out on to a wire rack (I find a fork helpful for this) and leave to cool.
For the icing, mix the icing sugar and water with a tiny dab of the Grape Violet food colouring, adding the colour a speck at a time until you have a nice pale lavender shade.
Ice each cake with 2 teaspoons of icing, either making a neat circle in the middle, or flooding the cake to the edges (easier if you aren’t a neat icer, which I am not).
Place a lavender sprig in the middle of each cake as you go, and let the icing set completely before serving.
The cakes will keep well in an airtight container in a cool room for 2–3 days.
FOR GLUTEN-FREE: Use gluten-free self-raising flour and add 40ml milk.
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From the book
The Sweet Roasting Tin
75 laid-back bakes from the author of The Roasting Tin series
From traybakes to tarts, cupcakes to cookies
With recipes for every season, occasion and skill level
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