Flourless Chocolate Lavender Cupcakes

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• Step 1

  Preheat your oven to 180c and line a cupcake tin with cupcake liners.

• Step 2

  In a heat-proof bowl, stir the butter and chocolate over a pan of simmering water until melted.
  Take off the heat and whisk in the sugar and eggs. Mix until smooth and glossy.

• Step 3

  Sift in the cocoa powder and whisk again until a thick batter is formed.
  Spoon the mixture into the cupcake cases about 2/3 of the way full.

• Step 4

  Bake for 15-20 minutes until the tops of the cupcakes are spongey but firm.
  Leave to cool for at least 30 minutes before icing.

• Step 5

  To make the icing, pour the milk into a pan with the dried lavender and bring to a boil. Remove from the heat and let it infuse and cool for 10 minutes.
  Strain the milk and discard the leftover lavender. Pour into a large bowl and whisk the icing sugar in. Add the food coloring until desired colour is achieved.

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  Step 6

  Ice the cupcakes and add some extra dried lavender on top for decoration, if you wish. Leave in the fridge for 15 minutes to let the icing firm up. Enjoy!

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