Vanilla Cupcakes

Lavender Butter cream

(Preparation 12 minutes, Cooking 20 minutes, Calories 487, Fat 35g, Carbohydrate 42g)

3 eggs
1 cup butter, softened
1 cup caster sugar
½ cup milk
1 ½ cups self-raising flour, sifted
1 teaspoon vanilla extract

1. Preheat the oven to 1600C. Line a 12 cupcake pan with cupcake papers.  In a medium sized bowl, lightly beat the eggs, add butter and sugar and then mix until light and fluffy.
2. Add milk, flour and vanilla, and stir to combine.  Beat with an electric mixer for 2 minutes, until light and creamy.
3. Divide the mixture evenly between the cake papers.  Bake for 18-20 minutes until risen and firm to touch.  Allow to cool for a few minutes and then transfer to a wire rack.  Allow to cool fully before icing.

Topping

1 cup icing sugar
1 cup butter, room temperature
1 teaspoon lavender essence
2 drops purple food coloring
Candied lavender (available from specialty cake decoration stores)

1. Meanwhile, combine half the topping ingredients except candied lavender, and mix with a wooden spoon, add remaining ingredients and beat with a whisk until light and fluffy.
2. Apply the topping with the back of a teaspoon or a small spatula. Place the candied lavender on top.