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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.
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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.
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Stir for a couple of minutes until creamy and very smooth. Then add the egg.
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Stir and add the the plain flour, the baking powder and a tiny pinch of salt.
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Stir well again into a smooth batter. Strain the infused milk over the mixing bowl.
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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.
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Give the batter one last stir. Line a cupcake tray with paper casings and scoop the batter in it.
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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.
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You can top them with some cream cheese frosting and extra lavender flowers if you like.