125 gram unsalted butter

125 gram sugar

125 gram self-raising flour

2 eggs

pinch of salt

100 ml milk

1 teaspoon Culinary Lavender

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Pre-heat the oven to 170C. Have all ingredients at room temperature. Grind Culinary Lavender to a powder in a spice grinder or pestle and mortar. Place all ingredients, except the milk, in a food processor and blend until the mixture is smooth. Add milk gradually and re-process util the batter is smooth and flowing.

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Half fill patty cake pans with cake batter and bake at 170C for 15-20 minutes. When cool, ice with warm icing.

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Warm Icing

2 cups sifted icing sugar

Hot water

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Mix enough hot water into ising sugar until the mixture is smooth and flowing, but not too runny. Add one or two drops of food colouring and stir to ensure that the colour is evenly distributed. Spread over the tops of the Petite Cakes.

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