Lavender & Honey Cupcakes

Lavender & Honey Cupcakes


Makes 1½ dozen


225g unsalted butter, softened
225g caster sugar
225g self-raising flour
4 eggs
1 tsp vanilla essence

200g cream cheese, softened
175g icing sugar, sieved
75g honey
blue or purple food colouring
2 tbsp dried lavender flowers


Preheat the oven to 200 °C. Place 18 baking cases in muffin tins. Combine all the cupcake ingredients in a medium bowl and beat with an electric whisk until smooth and pale, about 2 to 3 minutes. Spoon the batter into the cases. Bake for 20 minutes. Remove tins from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack.

For the icing, beat the cream cheese and icing sugar in a medium bowl with an electric whisk, until light and creamy. Beat in the honey and a few drops of the food colouring. Stir in half of the lavender flowers. Spread the icing onto the cupcakes and sprinkle with the reserved lavender flowers.

Store without icing in an airtight container for up to 3 days, or freeze for up to 3 months.

From '500 Cupcakes' by Fergal Connolly & Judith Fertig, published by New Holland. To read more about 'the only cupcake compendium you'll ever need', check out our 2011 gift guide book reviews

Credits: 500 Cupcakes: The Only Cupcake Compendium You'll Ever Need by Fergal Connolly

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