Guest Post: Lavender & Rose Cupcakes

As I’m too poor to buy exciting foods to share with you right now, I’ve taken the opportunity to let some foodies take over my blog once a week for some culinary goodness. I’ll be posting a lovely recipe or other taste sensation which has been written by another super duper person. This week Samantha from ‘Thoroughly English‘ is sharing her recipe for some ‘Thoroughly English Lavender and Rose Cupcakes’ I hope you enjoy it as much as I have reading it and drooling ever so slightly. They sound delicious! Here goes…..

 ‘Thoroughly English Lavender and Rose Cupcakes’

As my blog title gives away, I am an English girl through and through. And a cake lover. This

recipe is practically my alter ego. The lavender sponge should be subtle in taste and intense

in fragrance. The rose icing is pretty, but understated. American frosting has its place, but

it’s vulgar. These cakes are all about elegance. It’s afternoon tea, fine china and Downton

Abbey to the core.


250ml Milk

2 Handfuls of Dried Lavender

120g Plain Flour, sifted

170g Caster Sugar

1 tsp Baking Powder

1 Egg

40g Butter


Pre-heat the oven to 375F/190C/170 fan

Over a low heat, infuse lavender into the milk. Under absolutely no circumstances let it boil.

Watch it as intently as you Facebook stalk. It should start like this:

Then it needs to be strained. If you can balance some kitchen paper on a jug, you can handle

this. It is not an ‘advanced’ recipe thing, so man-up and don’t be put off.

Double up kitchen paper, and slowly pour the infused milk through. Once it’s saturated,

squeeze out the excess (into the jug!), and replace with fresh paper. Keep going until you

have 125ml of liquid.

Next, rub butter into the flour, sugar and baking powder until it resembles sand.

Add the lavender milk mixture and stir into a purple hued goop:

The finished batter shouldn’t be thick, but it needs to ‘trace’ (draw a pattern in the bowl)

Spoon into a muffin tray. If you use a bun tray, the cakes will collapse outwards and the

finished result will look like your year seven food technology class projects. For extra

support, double line the tin, to help prevent the cases from leaning inside. (Not essential,

but if a jobs worth doing…)

Bake for 20-25 minutes, until the tops are brown and spring back to the touch.

For the icing, seive 250g icing sugar, and add the rose water. This isn’t a hard and fast

quantity, so add as much or as little as you like. If the scent of Turkish Delight makes you

want to purge your dinner, substitute vanilla essence. Rose water, like lavender, has a

stronger fragrance than taste. But as we are being oh so terribly English in this recipe, the

flavours should be subtle and clean, so that neither over powers. So if you mess with the

quantaties, it’s not my fault if your cake tastes like it originated on the other side of the Atlantic!

Once you have added the rose water, slowly (oh so painfully slowly) add water and

continually stir to combine. If you end up adding too much, just compensate with more icing

sugar. The result should be thick enough to spoon, but runny enough to even out on the top

of the cake.

If you want to colour the icing, subtract water accordingly. I like this floral pink – even

though I am a fuschia lover, it’s not very subtle. But if you’re not sticking to my theme, knock

yourself out

Spoon over the completely cool sponges – just enough to thoroughly cover. A thick layer of

icing will take forever to set, and the sweetness will be overpowering.

Before the icing hardens, press any decorations in. You could use lavender flowers – they

are edible, but they are also grainy. If taste and texture is paramount, then go for a more

traditional decoration, such as sugar roses – or just leave plain! But for a show stopper or a

centre piece, fresh flowers are the crème de la crème.

The final traditional touch has to be the cake stand! Or some artistic pilling. Lets face it, part

of the fun is making it look impressive, and showing off! (It’s not just me. I refuse to believe


Probably my favorite recipe of the summer! If your making or adapted it I would love,

love, LOVE to hear about it/ see pictures! All my info can be found on my blog: http://

Massive Thank You to Samantha for taking the time to write this guest post! Check out her blog for even more amazing food and recipes. If you’d like to do a food related guest post then e-mail me: You don’t have to be a blogger! You can just be a food fan or have an awesome recipe you’d like to share.