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There is only one week to go! Let’s all give a collective, “Wooo!!!”, shall we? WOOO!
Perhaps, the calamity, chaos and anticipation over the impending royal wedding has completely taken me off the deep end, but I’m okay with that. However, Ben is starting to give me that look of “who the hell are you and what did you do with Megan?”. Poor guy. I try to reassure him that it will be all back to normal by the time this wedding of epic proportions is over, but with the planning of our wedding – he’s kinda stuck with me in wedding mode for a while.
But anywho, back to the whole point of this countdown… the baking! Really, what’s a wedding or a wedding countdown without food? This week the goal was to bring you a pseudo-English dessert, with all the aroma and color of an English garden. Now the first thing that pops into my head about a expansive english garden is lavender. How can you go wrong? You can’t.
For your grocery list include:
~ 1/2 cup butter, room temp.
~ 1 cup + 2 Tablespoons sugar
~ 2 large eggs
~ 1 cup self rising flour
~ 3/4 + 2 Tbsp all purpose flour
~ 1/3 cup milk, room temp.
~ 2 Tbsp lemon juice
~ 1 Tbsp Sour Cream.
This will make you 12 cupcakes. The recipe here is from Primrose bakery a popular bakery right in the middle of London. The book is delightful and packed with wonderous cupcake creations.
Firstly, cream the butter and sugar until smooth.
Sift the two types of flour together in a seperate bowl. Mix the milk, lemon juice and sour cream together in another separate small bowl.
Add 1/3 of the flour mixture to the butter and cream mixture, alternating with 1/3 of the milk/sour cream/lemon juice mixture. Combine a little, add a little and repeat.
Now let me remind you, this is not an American cupcake batter. These will be denser cupcakes – but oh so delish. Don’t fret. Bake them at 350 for 25 minutes. Let them sit in the pan for 10 minutes before removing and letting finish cooling.
Now for the real experience! Lavender frosting!
Now since lavender is kinda tough to find in the regular grocery aisles – I got mine straight out of the garden and let ‘er dry for uses just like this.
For your Lavender frosting grocery list include:
~ 1/4 cup dried lavender buds
~ 4 Tbsp Butter, room temp.
~ 1/3 cup, 2% milk, hot.
~ 1/2 tsp vanilla extract
~ 4 1/4 cups powdered sugar, sifted
~ 1 coffee filter for steeping lavender
To put this bad boy together, put the lavender buds into the coffee filter and pour the hot milk over the top, allowing to steep for approximately 7 minutes. Lift the filter and buds out of the milk, squeezing the bag to extract as much yummy lavender milk as you can. Discard the rest of the lavender and coffee filter.
In a large bowl, with a hand mixer or with a stand mixer
if you got it – mix together the butter, milk, vanilla and 1/2 of the sifted powdered sugar. When it has throughly mixed together add the second half of the sugar and beat until smooth and creamy. If you’re like me, add a little violet coloring.
Pipe over your cooled cupcakes and devour. C’mon you know you wanna.
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