Honey and Lavender Cupcakes
Step 1 : Preheat the oven to 180 ° C . Line a 12 hole muffin tin with cupcake cases .
Step 2 : Sift the flour and baking powder together and set them aside .
Step 3 : Cream the butter and sugar until light and fluffy . Add the eggs one at a time , beating well after each addition .
Step 4 : Stir in the honey . Fold in half the sifted flour , then the milk , then the rest of the flour . Gently fold in the lavender buds .
Step 5 : Spoon the mixture into the cupcake cases and bake for 18-20 minutes or until a cocktail stick inserted into the centre comes out clean . Place on wire racks to cool completely .
Step 6 : For the buttercream : Cream the butter , gradually add the sugar until smooth and creamy . Add the vanilla and milk . Colour the buttercream with grape violet food colouring paste .
Step 7 : Pipe onto the cupcakes using a piping bag and then , garnish with the lavender and enjoy !
Ingredients : For the buttercream :
- 120g unsalted butter , softened - 160g caster sugar - 2 tsp honey - 2 large eggs , room temperature - 200g self-raising flour - 1 tsp baking powder - 2 tbsp milk - 50g edible lavender buds
- 120g butter , softened - 200g icing sugar , sifted - 1 tsp vanilla extract - 2 tbsp milk - Some lavender stems for de coration ( optional ) - Grape violet food colouring ( optional )
Honey Lime Coleslaw
Ingredients :
- 1-½ teaspoons grated lime zest - ¼ cup lime juice - 2 tablespoons honey - 1 garlic clove , minced - ½ teaspoon salt - ¼ teaspoon pepper - ¼ teaspoon crushed red pepper flakes - 3 tablespoons canola oil - 1 small head red cabbage ( about ¾ pound , shredded ) - 1 cup shredded carrots ( about 2 medium carrots ) - 2 green onions , thinly sliced - ½ cup fresh cilantro leaves
Step 1 : Whisk together the first 7 ingredients until smooth . Gradually whisk in oil until blended . Combine cabbage , carrots and green onions ; toss with the lime mixture to lightly coat . Refrigerate , covered , 2 hours . Sprinkle with cilantro .
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