Preparation time is 10minutes
Cook time is 13minutes
Total time is 23minutes
Serve is for 12 people
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Difficulty level: 2 out of 4
12 Ingredients
Number of servings
12
- 1tablespoons milk
- 1teaspoons lavender flowers
- 125grams caster sugar
- 100grams butter, softened
- 100grams rice flour
- 1tablespoons chickpea flour
- 2 eggs, beaten
- 2tablespoons ground almonds
- 1teaspoons gluten-free baking powder
- 1teaspoons xanthan gum
- 125grams icing sugar (to decorate)
- 12 small lavender flowerheads (to decorate)
Method
Step 1 of 5
Line a 12-hole bun tin with paper cases.
Step 2 of 5
Place the milk and lavender in a ramekin, cover with clingfilm and microwave on full power for 10 seconds, or place in a preheated oven, 180°C, Gas Mark 4, for 5 minutes. Remove and leave for 10 minutes to allow the flavours to develop.
Step 3 of 5
Place all the cake ingredients, including the lavender-infused milk, in a food processor and whizz until smooth or beat together in a large bowl.
Step 4 of 5
Spoon the mixture into the paper cases and place in a preheated oven, 180°C Gas Mark 4, for 12-15 minutes until golden and just firm to the touch. Remove from the oven and transfer to a wire rack to cool.
Step 5 of 5
Add a few drops of water to the icing sugar - just enough to make a stiff icing. Smooth a little over each cupcake and decorate with a lavender flowerhead.
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