In Europe, my son goes for a haircut every 2-3 weeks. He has inherited my thick hair. Every time I bring him for a haircut, I would bake a fresh batch of cakes for his hairstylist. He loves her and she makes his hair look sooooo awesome!

"How do you find my currypuff hair? 
Mummy used the Babybliss big hair hairstyler to style it for me!"

This time, I made her some Earl Grey Cupcakes with Lavender Frosting. I made this batch of Lavender  frosting using my own homemade Lavender Sugar.



80g Edible Dried Lavender
500g Caster or granulated sugar

Pour everything in an airtight container. Keep for 2 weeks at room temperature. The lavender would permeate into the sugar. I use this Lavender Sugar in my cakes, frostings, cookies and even with tea that I serve to my guests. The subtle floral lavender flavor makes one feel like royalty!



Makes 9-12 cupcakes ( depending on the size of your cupcake liners ) 

160g self-raising flour
50g Honey
33g Butter
1 egg
40ml soya milk ( you can use regular milk )
2 sachets of earl grey tea bags



1) Heat 40ml milk in microwave for 1 minute and steep 2 sachets of earl grey tea bags in the hot milk. Remove the tea bags. ( I like a strong earl grey flavor so I cut the used tea bags and poured the contents into the cake batter. But you can just use the tea without cutting the tea bags. ) 
2) Cream butter until light and fluffy.
3) Pour everything else in and use a handheld mixer to mix everything up. Whisk for 2 minutes until combined.
4) Divide it into the cupcake cases and bake at 150°C for 20 minutes.
5) Cool the cupcakes.

**** NOTE : Add some uncook rice to the bottom of the muffin tray so as to have grease free cupcake liners. The rice in the muffin tray would absorb any oil.


Makes enough frosting for 9-12 cupcakes


2 egg whites
62g Homemade Lavender Sugar ( sift this to remove all the lavender flowers )
182g unsalted room temperature butter, cut into pieces

** note I added a few drops of Americolor purple food coloring.

1) Place egg whites and sugar into the kitchenaid mixing bowl. Gently whisk this mixture over simmering ( not boiling) water until the mixture measures 60°C / 140°F on your digital cooking thermometer. This might take 2-3 minutes.
2) Transfer mixing bowl to the kitchenaid stand. Attach the whisk attachment and beat on medium speed for 2 minutes. Then change to high speed for 7-8 minutes until stiff peaks form.
3) Add butter one piece at a time and and whisk until all the butter is incorporated.
4) Switch to paddle attachment and beat at low speed for about 5-6 minutes. Add a few drops of food coloring.
5) Pipe onto cooled cupcakes.

***** NOTE : My swiss meringue buttercream curdled but I saved it by taking 1/3 of the mixture and microwaved it at 750W for 15 seconds until the buttercream melted. Then I whisked the 2/3 mixture on low speed and added the melted buttercream 1 tablespoon at a time. After I was done, the swiss meringue buttercream was perfect! Velvety smooth and tasty!

I piped the Lavender Swiss Meringue Buttercream onto the cooled Earl Grey cupcakes using a petal tip and sprinkled edible dried Lavender buds in the centre. I hope you guys enjoy making your own set of Earl Grey cupcakes! Till the next post ~~~