For the cup-cake mix:
125g (4oz) caster sugar
125g (4oz) SR Flour
2 tbsps. lavender flowers, fresh or dried
125g (4oz) butter, softened
2 medium eggs
2 tsp milk.
For the topping:
300g (11oz) fondant icing sugar
Purple, violet or lilac liquid paste food colouring
Sprigs of lavender to decorate each fairy cake
12 hole bun tray.
Set oven at 190 C or Gas Mark 5. Butter the bun tray/or place cup cake holders in each ‘well’..
Combine all the ingredients for the cake mix together in a food processor (or by hand), and distribute the mixture equally between the 12 bun ‘wells’. Place into oven and cook for 15-18 minutes, or until the buns have risen and are golden brown. Cool on a wire rack.
Meanwhile, prepare the topping by mixing the ingredients together with sufficient water to make an easily spreadable icing. When cooled, top each bun with this mixture, and then decorate finally with a small sprig of lavender.
Note: Dried lavender grown in the walled gardens was used in this recipe, but we do not grow the lavender for culinary purposes. However, as the lavender is not sprayed, it is safe to eat, and the cup-cakes were enjoyed by my grandchildren, with no side effects! (Ann Morton’s grand-children)
The lavender is regularly used in the craft class to make unique and unusual gifts, which are available to buy either at our Open Day on 18th June or at our Craft Fayre on 19th November, this year.