Lavender and Honey Cakes

(Makes 18 fairy cakes or 12 cupcakes)

Ingredients:

For the cakes

150g butter

100g lavender infused sugar

50g runny honey

2 eggs

150g self raising flour

For the icing

A few sprigs of fresh lavender

225g icing sugar

100g soft butter

Vanilla paste

Method:

Sieve the sugar to ensure there are no large pieces of lavender. Cream together the sugar, butter and honey until soft, pale and creamy.

Beat the eggs together in a small bowl and gradually add to the creamed sugar and butter. Whisk quickly until a smooth batter has formed.

Next spoon in a quarter of the flour at a time, folding it into the cake batter before adding more.

Once a thick, smooth and aerated cake batter has formed, spoon it evenly into cake cases.

Place in the centre of the oven and cook for 20mins at gas mark 4 until they are golden.

Take the cakes out of the oven when they are springy and a knife inserted into the cakes comes out clean.

Straight out of the oven, brush them with a little more runny honey, and then leave them on a wire rack to cool completely.

Once cool, cream together the butter and icing sugar. When a soft butter cream has formed, stir in the vanilla paste.

Pipe the cakes with a beautiful rose swirl, drizzle over a little honey and top with fresh lavender sprinkles.