lavender cupcakes with candied primroses

 all this awful weather has me dreaming of spring, so i made these floral cupcakes to get me in the mood, there are so many edible flowers and primroses are in season now.
i added some lavender extract which i made last year by adding lavender into a bottle with some vodka and then i left it for a few weeks so the lavender flavour could infuse then i poured it through a sift o remove the lavender buds and then put it back in the bottle, i love making my own extracts at home it so easy and you can make so many different flavours like rose, lemon or orange.

to candy the flowers you will need
caster sugar
1 egg white
pastry brush
 
in one small dish add the egg white and in another add some sugar, paint on the egg white then dip the flowers into the sugar, place on a white cooling rack to harden over night,


 
for the cupcakes
makes 24 cakes
 
1 3/4 cup cake flour
1 1/4 cup all purpose flour
1 3/4 cup sugar
2 1/2 tsp baking powder
1 tsp  salt
1 cup butter, room temperature, cut into 1/2 inch cubes
4 eggs
1 cup milk
2 tsp lavender extract
 
preheat the oven to 180c 350f
cream the butter and sugar together in a bowl until thick and creamy, add the eggs one at a time, wipe down the sides of a bowl with a pallet knife, sift together both the flours with the baking powder and salt and then add the the mixture and combine then add the milk and lavender extract, mix until the cake batter is smooth
spoon into cake wrappers about 3/4 full and bake in the middle shelf of the oven for 15/20 minutes,
 
mix some icing sugar with some a little lemon juice and cold water and add some lilac food colouring then stick the flowers on top.


 
 
 
 
 
 

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