For the cupcakes: 1 cup butter, softened 1 cup superfine sugar 2 cups self rising flour 4 eggs 1 teaspoon vanilla extract
For the Frosting: 1 cup cream cheese, softened 1 pound icing sugar 1/3 cup honey blue food coloring 2 tablespoons dried lavender flowers
Preheat oven to 400°F. Place 18 baking cups in muffin pans. Combine all the cupcake ingredients in a medium bowl and beat with an electric mixer until smooth and pale, about 2 to 3 minutes. Spoon the batter into the cups. Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack.
For the frosting, beat the cream cheese and confectioner's sugar in a medium bowl with an electric mixer, until light and creamy. beat in the honey and a few drops of the food coloring. Stir in half the lavender flowers.
Spread the frosting onto the cupcakes and sprinkle with the reserved lavender flowers.
180 ml milk 3 tbs finely chopped fresh lavender leaves (it looks like a LOT of lavender but the flavour is fantastic) 85 g butter or margarine, softened 200 g white sugar 2 eggs 250 g self-raising flour Pinch of salt
1) Preheat the oven to 165C/325F. Grease and flour a 9x5 inch loaf pan. 2) Combine the milk and lavender in a small saucepan over medium heat. Heat to a simmer, then remove from heat, and allow to cool slightly. 3) Cream together the butter and sugar until smooth. Beat in the egg until the mixture is light and fluffy. 4) Combine the flour and salt; stir into the creamed mixture alternately with the milk and lavender until just blended. Pour into the prepared pan. 5) Bake for 50 minutes in the preheated oven, or until a skewer inserted into the crown of the loaf comes out clean. Cool in the pan on a wire rack.
Mix 100g of cream cheese in a bowl until smooth. Add 50g of softened butter and 1tsp of vanilla extract and blend well. Pass 3tbs of strawberry or raspberry jam through a sieve into the mixture and stir in. Sweeten to taste with icing sugar. The icing will be on the runny side - just spread it out on the top of the cake and let it drizzle down over the sides.
Thanks guys, CoV I found those recipes too with a quick search, I like the idea of lavender actually in the cake too so will go with an adaptation of the second recipe I think, with a cream cheese topping like I'd make for a cheese cake but with lavender flowers mixed in, I don't like the sound of the jam!