So yes, there’s other things to do with lavender besides seeing it grow and blossom in your garden. I kept the cake batter here very simple: flour, butter, sugar. No additional flavors that can overshadow that beautiful lavender flavor. Cooking with lavender, give it a try!
Want more recipes with fresh lavender? Then also check out my steak with lavender sauce!
- ½ cup whole milk (120 ml)
- 6 large sprigs fresh lavender with flowers
- 4,5 oz plain flour (125 g)
- 1 ½ tsp baking powder
- 5 oz caster sugar (140 g)
- 1 ½ oz unsalted butter (40 g)
- 1 medium egg
- Remove the purple flowers from the lavender sprigs and keep them aside to use later on in the recipe. Cut the sprigs into smaller bits and add them to a medium saucepan. Pour in the whole milk.
- Place the pan over medium-low heat and gently warm the milk. Don’t let it boil and cook! After 5 minutes when the milk is warm, turn the heat off and let the lavender sprigs and milk infuse and cool down again. Leave it there for at least 1 hours so the flavors can develop fully. In the meantime add the soft unsalted butter and caster sugar to a large mixing bowl.
- Stir for a couple of minutes until creamy and very smooth. Then add the egg.
- Stir and add the the plain flour, the baking powder and a tiny pinch of salt.
- Stir well again into a smooth batter. Strain the infused milk over the mixing bowl.
- Discard the sprigs and stir the cake batter well now. Right in the end add the purple lavender flowers you kept aside in the beginning.
- Give the batter one last stir. Line a cupcake tray with paper casings and scoop the batter in it.
- Bake the cupcakes in a preheated oven at 325°F (170°C) for 20 to 25 minutes until set in the middle. Remove the baked cupcakes and let them cool down fully at room temperature.
- You can top them with some cream cheese frosting and extra lavender flowers if you like.