Lavender and Honey Cakes
(Makes 18 fairy cakes or 12 cupcakes)
For the cakes
100g lavender infused sugar
50g runny honey
150g self raising flour
For the icing
A few sprigs of fresh lavender
225g icing sugar
100g soft butter
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.