$ $ $ $ $
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30 mins

Pretty and delicate cupcakes, perfect for a tea party. Gluten-free too!
These cupcakes are not only beautiful but taste incredible. The dark chocolate paired with the perfume-y lavender is a taste to die for!

Posted by Aimee R. from Woking, England, United Kingdom • Published See Aimee R.'s 9 projects »

  • Step 1

    Preheat your oven to 180c and line a cupcake tin with cupcake liners.

  • Step 2

    In a heat-proof bowl, stir the butter and chocolate over a pan of simmering water until melted.
    Take off the heat and whisk in the sugar and eggs. Mix until smooth and glossy.

  • Step 3

    Sift in the cocoa powder and whisk again until a thick batter is formed.
    Spoon the mixture into the cupcake cases about 2/3 of the way full.

  • Step 4

    Bake for 15-20 minutes until the tops of the cupcakes are spongey but firm.
    Leave to cool for at least 30 minutes before icing.

  • Step 5

    To make the icing, pour the milk into a pan with the dried lavender and bring to a boil. Remove from the heat and let it infuse and cool for 10 minutes.
    Strain the milk and discard the leftover lavender. Pour into a large bowl and whisk the icing sugar in. Add the food coloring until desired colour is achieved.

  • How to bake a floral cupcake. Flourless Chocolate Lavender Cupcakes - Step 6
    Step 6

    Ice the cupcakes and add some extra dried lavender on top for decoration, if you wish. Leave in the fridge for 15 minutes to let the icing firm up. Enjoy!

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