Ingredients
Honey frosting
Method
1.Preheat oven to 180°C. Line a 12-hole (¹⁄³-cup/80ml) muffin pan with paper cases.
2.Using a mortar and pestle, grind culinary lavender until fine. Beat eggs, caster sugar and sifted icing sugar in a small bowl with an electric mixer for 5 minutes or until thick and creamy.
3.Sift flours twice on a piece of baking paper, then sift over egg mixture, add ground lavender. Pour combined butter and the hot water down side of bowl, then fold ingredients together with a large metal spoon. Pour ¼ cup of the mixture into paper cases.
4.Bake about 15 minutes. Stand cupcakes in pan 5 minutes before turning, top-side up, onto a wire rack to cool.
5.Meanwhile, make honey frosting: Beat butter, sour cream, honey and sifted icing sugar in a small bowl with electric mixer until smooth; do not over-beat.
6.Spoon frosting into piping bag; pipe swirls of frosting onto cakes. Sprinkle with fresh lavender.
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