Lavender Trust Cupcakes

• 1 cup self-rising flour
• 1/2 cup very soft unsalted butter
• 7 tablespoons lavender sugar, sifted
• 2 eggs
• Pinch salt
• Few tablespoons milk
• Approx. 9 ounces instant royal icing
• Violet icing color
• Handful of real lavender stalks

1. Preheat the oven to 400F, line a 12-cup muffin pan with paper liners and get butter, eggs and milk out of the refrigerator in time to get to room temperature before you start.
2. Make the cupcakes as usual: put all the cake ingredients, bar the milk, into the food processor and combine, adding milk to bind.
3. Using spoon and rubber spatula, fill the cake-cups equally and bake for 20 minutes or so, until cooked (see page 195).
4. Cool the cupcakes as for the lemon cupcakes, and slice off any humped tops.
5. Make up the icing according to package instructions, dyeing the mixture a faint lilac with a spot or two of food coloring: I like to use the solid pastes, for which you may have to go to a specialist cake decoration shop, Im afraid; the color youll want here is generally labeled grape violet.
6. Go carefully, though: we want pastel serenity here, not seventies record-sleeve murk.
7. Top each pretty-pale cupcake with a little sprig of lavender before the icings set dry.

flour, very soft unsalted butter, lavender sugar, eggs, salt, milk, icing color, handful

Taken from www.cookstr.com/recipes/lavender-trust-cupcakes (may not work)