A delicate vanilla cupcake made with infused lavender milk and french earl grey tea leaves, these cupcakes will be sure to impress.
Preheat oven to 180C
Line two muffin trays with 18 cupcake liners
Put milk in a small bowl and add lavender buds. Stir until well combined. Cover with plastic wrap and refrigerate overnight.
The next day, pour milk and lavender into a small saucepan on low heat until simmering. Add tea leaves, stir until combined , then remove from heat. Leave to infuse while you make the rest of the cupcakes.
Meanwhile, whisk eggs in a medium bowl. Add oil, vanilla and sour cream. Hand whisk until well combined.
Using a sieve, drain lavender and tea leaves. Discard. Keep milk. Add extra milk to ensure you have one cup. Add to wet mix and whisk.
In a separate bowl, sift flour, bicarb soda, baking powder and sugar. Hand whisk to combine.
Gently pour wet mix into dry ingredients and hand whisk until well combined.
Using an ice cream scoop, pour mixture into prepared cupcake liners until 2/3 full.
Bake in a moderate oven for 18 minutes until slightly brown and firm to touch. Place on a wire rack to cool. Frost with lemon cream cheese buttercream.
Using an electric mixer on high speed with a paddle attachment, beat together 125g butter and 125g cream cheese until light and fluffy, about 3 minutes. Add 1 teaspoon vanilla bean paste.
Turn mixer onto low and add icing sugar/ powdered sugar ( I use icing mixture, as it doesn't need sifting), half a cup at a time. You will need about 3 - 4 cups. As mixture thickens, add the juice from 1 or 2 lemons, until frosting reaches desired consistency. Add grated zest of 1 lemon and mix until combined. Frost cupcakes as desired.