Lavender Lemon Cupcakes
110g of margarine, unsalted and heated to room temperature.
100g of caster sugar
1 teaspoon of olive oil
1 teaspoon of vanilla extract
The juice from 1 lemon
300g self raising flour
1 teaspoon baking powder
a cupcake oven tray
6 lemon slices cut in half with the peels removed.
a few drops of lavender extract
step one) Cream the butter and sugar.
step two) stir in the other ingredients gradually until smooth. Save a few drops of the lemon for the icing.
step three) put a table spoon of mix in each case and cook for 20 minutes.
step four) pull them out and check with a fork. If undercooked, place in the oven for a few more minutes.
step five) leave to cool on a wire rack.
step six) mix icing sugar with the rest of the lemon juice until you have the desired consistency. Make it quite thick.
step 7) drizzle a little on the cake and place a de-skinned lemon half slice on each one.
step 8) mix a small bit of lavender extract and a few drops of water with some more icing sugar and plop a little on to. make sure you don’t smear it down because the lemon will poke through.
Step 9) sprinkle the lavender icing with little lavender flowers and place your floral delights on a decorative plate.
If you have any queries or complaints about this recipe, don’t hesitate to get in touch as I will happily update the recipe to prevent any mishaps or flaws with your treats!
Just click the link above to email me with any important feedback. See you guys tomorrow!