Lavender Cupcakes with Cream Cheese Frosting

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Put the milk and dried lavender flowers in a bowl, cover and refrigerate for a few hours.

Step 2

Preheat the oven to 170°C (325°F) Gas 3.

Step 3

Beat the flour, sugar, baking powder and butter together until you get a sandy consistency and everything is combined.

Step 4

Strain the lavender infused milk and slowly pour into the flour mixture, beating well until all the ingredients are well mixed. Add the egg and beat well (scrape any unmixed ingredients from the side of the bowl with a rubber spatula)

Step 5

Spoon the mixture into 12 paper cases until two-thirds full and bake in the preheated over for 20-25 minutes. They are done when the muffins bounce back when touched and a skewer inserted comes out clean.

Step 6

Leave to cool slightly in the pan before turning out to a wire rack to cool completely.

Step 7

While cooling, combine sweetener with cream cheese in a bowl and mix well. When cupcakes are cool, spoon or pipe frosting equally on to the cupcakes and serve.