Lavender Baby Cakes

Lavender Baby Cakes

Prep: 30mins    |   Cook: 30mins   |   Serves: 6-10   |   Level: Medium

Ingredients:

Babycakes:

125g unsalted butter
125g sugar
1 teaspoons of Bridestowe gourmet Culinary Lavender
125g self raising flour
2 eggs
pinch of salt
100ml milk

Warm icing:

2 cups sifted icing sugar
hot water
mauve / purple food colouring

Method – Babycakes

Preheat oven to 170°C.
Line two patty cake pans with paper cases.
Have all the ingredients at room temperature. Grind the Culinary Lavender to a powder in a spice grinder or pestle and mortar, Place all the ingredients, except the milk , in a food processor and blend until the mixture is smooth. Add milk gradually and re-process until the batter is smooth and flowing.
Half fill patty cake pans with cake batter and back at 170°C for 15-20 minutes, or until the cakes spring back when touched.
Cool on a wire rack. When cool, ice with pale mauve warm icing.

Method –  Warm Icing

Mix enough hot water into the icing sugar until the mixture is smooth and flowing, but not too runny. Add one to two drops of food colouring and stir to ensure that the colour is evenly distributed. Spread over the tops of the babycakes.