About this recipe: The aromatic lavender combined with soft honey flavours and toasted almonds give these cupcakes an intensity of flavour that is luxuriously decadent and festive.
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
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
How can I convert this recipe from metric to USA measurement? - 21 Apr 2016
- 04 Jul 2010