Honey and lavender cup cakes

Preheat the oven to 180ºc. Sift together flour, salt and baking powder in a small bowl. In another large mixing bowl, beat the butter with an electric mixer until smooth. Add the caster sugar and beat for 5 minutes until very light and fluffy. Add the eggs, one at a time, beating to combine after each addition. Add the flour mixture in three parts, alternating with the milk and vanilla, beginning and ending with the flour. Be careful not to over mix. Using an ice cream scoop, spoon the batter into cupcake liners - about 3/4 full. Bake for 20 mins or until a toothpick inserted into the centre comes out clean. Cool the cupcakes in the baking tray for a few minutes then transfer to a wire rack and allow to cool completely.

To decorate, toast flaked almonds on a baking sheet in a hot oven for approx 5 mins, until lightly browned, and allow to cool. For the icing, whisk the butter in a metal bowl until smooth, then add 300g icing sugar, lavender milk (see how to make below), honey & double cream. Blend until smooth and slowly add the remaining icing sugar until you have the consistency you want. Ice the cupcakes and dust with a sprinkling of lavender buds, cooled toasted almonds and silver glitter.

For the lavender milk: Measure out around 1.5 times the milk your recipe requires (to allow for evaporation) and add lavender buds at a ratio of 2tbsp of buds to 1 cup of milk to a small pan. Heat ingredients to scalding stage (just before boiling), then turn off heat and leave to cool completely. Strain the flowers with a sieve and re-measure the milk before adding to your recipe.

Created by Lily Vanilli in association with Tate & Lyle