English Summer Garden Cupcakes

Well I made my English Summer Garden Cupcakes today but guess what? It's now pouring down with rain in what was forecast to be a hot and sunny day here in Kent!

Hey ho... at least the cupcakes taste a lot like Summer... so yummy.  Sometimes I like to just wholeheartedly jam a cupcake into my mouth, finishing it off in just  two bites.  And sometimes I like to get a fancy plate and sit down at table with a delicate knife and fork and savour every mini little bit! These cupcakes are so beautiful and definitely need lingering over.

The recipe is easy to make. You just need to use your favourite plain vanilla cupcake recipe and add some lavender oil.

Here's the recipe...

{ englisH summer garden cupcakes }

Makes 12 Cupcakes

Ingredients  { for the cupcakes } 150g (5½oz) baking margerine (such as stork) 150g (5½oz) caster sugar 3 medium range eggs (beaten) 1 TSP vanilla extract 150g (4½oz) self raising flour 6-8 drops lavendar oil Instructions 1. Preheat oven to 180°C/Gas Mark 4 and LINE A 12 HOLE MUFFIN TIN WITH CUPCAKE CASES 2. Cream together the MARGERINE AND CASTER SUGAR UNTIL SOFT, LIGHT AND FLUFFY 3. Beat eggs and add gradually (so not to curdle) to the creamed mixture – stir in the LAVENDAR OIL FOLLOWED BY THE FLOUR AND MIX AND UNTIL WELL INCORPORATED (DON’T OVER BEAT) ALSO CHECK THE FLAVOUR OF YOUR LAVENDAR AND PERHAPS ADD A BIT MORE IF YOU PREFER 4. Spoon the mixture into each PAPER CASE and place your tray into the centre of the oven. bake for 18-20 minutes 6. after taking your CUPCAKES out of the oven TRANSFER TO A wire rack to cool Ingredients  { for the frosting } 200g (9oz) unsalted butter 300G (11OZ) ICING SUGAR 2 TBSP ROSE WATER RED FOOD COLOURING Instructions 1. cream the butter AND TREX TOGETHER AND gradually fold in the icing sugar ADDING A LITTLE ROSE WATER 2. SEPARATE YOUR BUTTER CREAM WHEN READY AND ADD RED FOOD COLOURING TO ONE HALF OF THE MIXTURE 3. INSERT A STAR NOZZLE INTO A DUAL PIPING BAG AND SPOON PLAIN FROSTING INTO ONE SIDE OF YOUR PIPING BAG AND PINK INTO THE OTHER HALF 3. PIPE THE FROSTING ON TOP OF EACH CAKE AND PLACE A FRESH RASPBERRY ON TOP

tips: YOU CAN EASILY USE AN ORDINARY PIPING BAG JUST BY USING A PALLET KNIFE TO ADD BUTTERCREAM TO EACH SIDE OF THE BAG AND SQUEEZE THE BAG A LITTLE TO PRODUCE A TWO-TONE EFFECT.

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