For cupcakes
125 gr. sugar
10 gr. dried lavender flowers
125 gr. Self-Rising flour
125 gr. unsalted butter at room temperature
2 medium eggs
45 ml whole cow's milk
For the icing
125 gr. powdered sugar
15 ml hot water
Dried lavender flowers for decoration


Put the sugar and the lavender in a glass jar for at least one night, until the sugar
to be flavored. Place the paper cases in a muffin tin for 12 muffins and start
making the cupcakes. Using a hand mixer, beat the flavored sugar and the butter in a
bowl for 2-3 minutes, until it is homogenized. Then add the eggs, one
by one, the sifted flour and the milk and beat them for a little while
longer. Divide the mixture evenly throughout the cases and bake in a preheated oven at 180 o C for about 15 minutes. Leave the cupcakes to cool completely and to make the
icing. In a bowl, mix the powdered sugar with the hot water and as soon as your mixture
becomes liquid, pour over your cupcakes with it. Sprinkle dried lavender flowers for flavor intensity. Enjoy your meal!