- 20 min
- 20 min
- 250g butter, softened
- 1 cup (220g) caster sugar
- 2 cups (300g) self-raising flour
- 4 large eggs
- 1 teaspoon Queen Organic Vanilla Bean Paste
- 1 ¼ teaspoon dried lavender flowers
- 200g cream cheese, softened
- 2 cups (300g) icing sugar, sifted
- 1/3 cup (60ml/90g) honey
Preheat oven to 180C (fan forced). Place 24 baking cups in muffin pans.
Combine lavender flowers and 2 teaspoons sugar in a mortar and pestle. Grind until a fine sugar is achieved. Reserve 1 teaspoon of lavender sugar for frosting and use the remaining for the cake.
In a large bowl, combine all the cupcake ingredients; beat with an electric mixer until smooth and pale, about 2-3 minutes. Spoon batter into the cups; bake for 15-20 minutes or until baked through.
Remove pans from oven and cool for 5 minutes; remove cupcakes to a rack; let cool completely.
To make the frosting: In a bowl, beat the cream cheese, lavender sugar and icing sugar with an electric mixer until light and creamy. Beat in honey and spread the frosting onto the cooled cupcakes.