Lady Grey Cupcakes With Lavender Frosting Recipes

LADY GREY CUPCAKES WITH LAVENDER FROSTING

Steps:

• Heat milk in the microwave for 1 minute or until warm. Place teabags in milk to infuse for 30 minutes or until milk has cooled to room temperature. Preheat oven to 180C and line a 12 cup muffin pan with cupcakes cases, and another with 2 cases as this recipe yields 14 cakes.
• With an electric mixer, beat dairy-free spread* and sugar together. Add eggs and vanilla and continue beating until combined.
• Slowly sift in flours, baking powder and salt, ½ cup at a time making sure it is mixed through each time. Slowly pour in infused milk and mix through until the batter is light and creamy.
• Spoon into patty cases so that they are 3/4 full and bake for 18-20 minutes or until golden on top and the cake is springy when lightly touched.
• Combine 1 tbsp of dried lavender in 2 tbsp of milk. Let this infuse for a few hours or overnight in the fridge.
• In a large bowl, beat dairy-free spread with an electric mixer and begin adding in sifted icing sugar ¼ cup at a time ensuring all has been combined before adding more.
• After about half the icing mixture has been combined, mix in 1 tablespoon of the lavender milk to the icing before continuing to add in the remaining icing sugar. If the mixture gets too stiff, add in a teaspoon more of the lavender milk.
• Once all the icing sugar has been combined, add a pinch of salt to taste which will cut through the sweetness of the frosting and mix through. I also added a few drops each of blue and pink food colouring to the mixture so I got the desired 'lavender' colour.
• Spoon frosting into a piping bag and pipe onto cooled cupcakes.