1C self rising flour
1C soft, unsalted butter
1C Quai Sud Lavender sugar, sieved
A hefty pinch of salt
4 tablespoons of milk
- Preheat the oven to 400F and line 2, 12-bun cupcake or muffin tins with paper cases. Take butter, eggs and milk out of the fridge in time to make sure they’re at room temperature.
- Put all the ingredients for the cupcakes, except for the milk, into the bowl of a food processor, fitted with a double-bladed knife, and blitz till totally combined. Process again, adding enough milk to make a batter with a smooth, flowing texture, then remove the blade and spoon and scrape the batter equally into the waiting cupcake cases.
- Bake for about 20 minutes, by which time the sponge should be cooked through and springy to the touch. Remove from the oven, leave for 5 minutes or so, then arrange the cupcakes in their paper cases on a wire rack to cool.
Ice these cupcakes with your favorite vanilla or lemon icing.
Recipe courtesy of Nigellas Lavender Cupcakes
Photo courtesy of Emily Rode, A-Million Cakes.