Lavender sugar is simply plain caster sugar infused with the scent of dried lavender. To make it, place a 2 - 3 tablespoons of dried lavender into a cotton sachet in an airtight jar and pour sugar over it. Let the scent infuse for a week and you're good to go.
The scent and flavour is subtle, so I find a simple cream cheese frosting goes well with it.
For the cupcakes:
- 60g unsalted butter, softened at room temperature
- 65g lavender sugar
- 2 eggs
- 100g plain flour
- 3/4 teaspoon baking powder
- 1/8 teaspoon salt
Preheat oven to 190C and line 6 muffin cups with paper liners.
In a bowl, whisk together the flour, baking powder, and salt. Using an electric mixer, cream the butter and sugar until light and fluffy. Add the flour mixture and beat till combine. Add the eggs, one at a time, beating until smooth.
Fill each cup till 3/4 full and bake for about 16-20 minutes. A skewer inserted into a cupcake should come out clean. Let the cupcakes cool completely while you make the icing.
- 115g icing sugar, sifted
- 100g cream cheese, softened at room temperature
- 1/2 teaspoon pure lemon oil
- 2 drops violet food colouring
In an electric mixer, beat the cream cheese till smooth, then add the icing sugar and continue beating. Add the food colouring and lemon essence and beat until combined.
Pipe a swirl of frosting on each cooled cupcake, decorate with some pretty sprinkles of your choice and shove into face. Yum.
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