Sift together flour, salt and baking powder in a small bowl.
In a large mixing bowl, beat the butter with an electric mixer until smooth. Add caster sugar and beat for 5 minutes until very light and fluffy.
Add the eggs, one at a time, beating to combine after each addition. Add the flour mixture in three parts, alternating with the milk and vanilla, beginning and ending with the flour. Be careful not to over mix.
Using an ice cream scoop, spoon the batter into cupcake liners - about 3/4 full.
Bake for 20 mins or until a skewer inserted into the centre comes out clean. Cool the cupcakes in the pan for a few minutes then transfer to a wire rack and allow to cool completely.
Toast flaked almonds on a baking tray in a hot oven for approx 5 mins – until lightly browned - and allow to cool.
Whisk butter in a metal bowl until smooth, then add 300g icing sugar, milk, honey and double cream. Blend until smooth and slowly add remaining icing sugar until you have the consistency you want.
Ice cupcakes and dust with a sprinkling of lavender buds, cooled toasted almonds and silver glitter.
Created by Lily Vanilli in association with Tate & Lyle. For more recipes from Tate & Lyle visit www.tasteandsmile.co.uk For more information about cupcake couture expert Lily Vanilli, visit: www.lilyvanilli.com
For the lavender milk:
Measure out around 1.5 times the milk your recipe requires (to allow for evaporation) and add lavender buds at a ratio of 2tbsp buds to 1 cup milk to a small pan. Heat ingredients to a scald stage (just before boiling), then turn off heat and leave to cool completely. Strain the flowers with a sieve and re-measure milk before adding to your recipe.
Great recipe, just one Major flaw, in the list of ingredients it does not show baking powder, its only in the instructions that you realize you need to use it. I added 1 teaspoon and they came out really light and fluffy... - 27 Apr 2010