Makes 12
1 tbsp dried lavender flowers
2 med free range eggs
160g caster sugar
220g peeled and finely grated courgette
1tsp vanilla extract
100g white rice flour
120g ground almonds
2tsp baking powder
¼ tsp salt
For the icing
140g icing sugar
3tbsp water
A little purple food colouring paste
You will need:
A 12 hole muffin tray
12 cupcake cases
1. Preheat the oven to 180 degrees C/350 degrees F/Gas mark 4 and line the muffin tray with the paper cases
2. Using a pestle and mortar, bash up the lavender flowers
3. Whisk the eggs and sugar in a bowl for 5 mins until they are pale in colour and quadrupled in size. Mix in the crushed flowers, flour, ground almonds, baking powder and salt
4. Spoon the mixture into the paper cases aiming for it to come four fifths of the way up each case. Place in the oven for 20 mins until risen and cooked, Don’t be alarmed if they are flat on top.
5. Whilst the cupcakes are cooking, make the icing. Sieve the icing sugar into a bowl. Add the water and colouring, a tiny bit at a time. Stir with a fork until you are looking at lavender coloured paste.
6. Once cooked remove the cakes from the oven and cool them in the tin for 15 mins. They can be iced once cold.
200 cals each cake and 6.6g saturated fat