| Ingredient | Method |
| 100g butter 220g LP flour 1/2 tsp blended lavender 1/4 tsp baking soda 1 tsp baking powder 90g caster sugar 40g lemon curd glaze 2 A eggs 60g Sour Cream | 1. Sift flour, salt and baking soda. 2. Beat the butter and sugars until creamy, light and fluffy. 3. Add the eggs, one at a time, mixing each until fully incorporated. Add lemon curd glaze, sour cream & lavender powder. 4. Add in the flour. Mix just until incorporated. 5. Pour the batter into prepared muffin cups 3/4 full, bake @ 180C for 15-20 minutes. *makes 22 cupcakes |
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