Remember I said I’d never been a big fan of lavender? Well I’m still not a fully paid up member of the fan club in general, but as far as culinary purposes are concerned, where do I sign up?
I decided to follow the recipe properly for once and let the flowers infuse in the milk overnight.
This morning I opened the fridge and the smell was strong, but not terribly repellent. I started to think perhaps I had been a bit unfair towards lavender over the years. Upon thought, I couldn’t even pinpoint what exactly it was I didn’t like about it other than it seemed a terribly old fashioned kind of flower, part of the Hydrangea and Rose club. Not modern and stylish like your hibiscus, gerberas and tulips.
With open mind I followed the recipe and cooked the cupcakes (little buggers didn’t really rise though)
The icing was really the fun part. I couldn’t find any purple food colouring at the supermarket but I found this nifty little pack of colours you can mix. Three drops of red and one drop of blue and hey presto! Purple 🙂
Guys – I have to tell you, they taste divine! The Lavender is subtle but yummy. With the Rose Petal Jam it was nice but slightly bizarre to eat, because it tasted like how roses smell. With the Lavender cupcakes, again, they taste like how the flowers smell but it’s not bizarre at all – it’s rather delicious!
I would recommend baking Lavender cupcakes to anyone, whether you’re a fan of Lavender or not.