Lavender and White Chocolate Mini Cupcakes

These cupcakes were inspired by a programme on edible flowers and what you could do with them.

Ingredients

(makes 20)

For the cupcakes:

50g self-raising flour

50g caster sugar

50g margarine

1/2 tsp baking power

1 egg

10g grated white chocolate

3 good pinches of edible lavender flowers

2 tsp lavender extract

For the white chocolate and lavender ganache:

100g white chocolate

50ml double cream

1 1/2 tsp lavender extract

1/2 tsp red food colouring

1/2 tsp blue food colouring

a sprinkling of edible lavender flowers

Method

First make the ganache,

Melt the white chocolate in a bain marie until liquid then remove from the heat.

Quickly whisk the cream into the white chocolate.

Then whisk in the food colouring and lavender extract.

Once the ganache is made place in the fridge to cool and thicken.

While the ganache is cooling make the cupcakes

Pre-heat the oven to 180 C.

Mix together all the ingredients of the cupcakes in a large bowl until smooth.

Spoon into mini cupcake cases and bake for about 10 mins then allow to cool.

Then spread the cooled ganache over the cupcakes and sprinkle with edible lavender flowers.