CUPCAKES with edible flowers

Servings : For 12 guests

Preparation time : 30 minutes

Total time : 60 minutes

Difficulty : medium

Ingredients for the cupcakes:

100 grams of sugar

30g Cook&Grill lavender sugar

150g softened butter

2 large organic eggs

200 grams of flour

1 packet of baking powder

1 pinch of salt

120ml milk

Ingredients for the frosting:

100g powdered sugar

20g Cook&Grill lavender sugar

190 g cream cheese

90 g soft butter

Edible Flowers (Optional)

Preparation :


First, preheat the oven to 180°C (top/bottom heat) and butter a baking tray. For the dough, first cream the softened butter and sugar in a bowl. Then gradually stir in the eggs into the batter. Then mix the flour with the baking powder and a pinch of salt and add to the batter alternately with the milk until both ingredients are used up.


Once the batter is smooth, pour the finished cupcake batter into a baking sheet or paper cup. Only fill the pan halfway, as the batter will almost double when it bakes. Bake the cupcakes in the preheated oven for about 20 minutes.


While the cupcakes are in the oven, you can prepare the frosting. To do this, beat soft butter with icing sugar until fluffy and stir a small amount of cream cheese into the glaze. As soon as the mixture becomes firmer when stirred, cool it down in the fridge for about 10 minutes.


After the baking time, the cupcakes must be completely cool. Then the glaze can be sprayed onto the cake with a piping bag and the remaining sugar can be sprinkled over the frosting with a few edible flowers. Then serve immediately. Store the cakes in the fridge to extend their shelf life.