Ingredients

(For 12 cupcakes)

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1 cup sugar

1 egg

1 1/2 tsp almond extract

2/3 cup milk

1 1/4 cups flour

1/2 tsp baking powder

1/2 cup melted butter

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For the lavender glaze:

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1/2 + 1/4 cup powdered sugar

1 Tbsp + 1/2 tsp light corn syrup

1 Tbsp + 1/2 tsp milk (more or less) OR water

A few drops pure lavender extract

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Instructions

 

1 - Preheat oven to 350°F. 

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2 - In a large bowl, beat together the sugar, the egg, the almond extract, and the milk.

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3 - Add the flour and the baking powder and beat until smooth.

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4 - Add the melted butter and beat well until doubled in volume and pale.

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5 - Pour the batter evenly into 12 paper or silicone cupcake cups.

 

6 - Bake for 20 minutes.

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7 - Allow to cool completely.

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For the lavender glaze:

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1 - In the bowl of a stand mixer, mix together the powdered sugar and the corn syrup adding milk (or water) gradually until you get the desired consistency.

 

2 - Test consistency with a spatula. Add more powdered sugar if too runny, or more milk (or water) if too thick.

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3 - Pour a few drops of lavender extract and stir well.

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4 - Pour glaze into a tipless piping bag, tie a knot to secure it. Set aside until you are ready to pipe.

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5 - When cupcakes have cooled, snip the tip of the piping bag with scissors and start piping stripes.

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6 - Decorate cupcakes with rosemary twigs and lavender buds (optional).