Ingredients: For the cupcakes: 1/2 cup unsalted butter at room temp 1/2 cup Caster sugar 1 tsp good quality vanilla extract 2 eggs at room temp1 1 1/4 cup self raising flour 1/2 tsp baking powder 3 tbsp semi skimmed milk 1 tbsp culinary lavender For the frosting1/2 cup unsalted butter, room temp1/4 tsp vanilla extract1 3/4 cup icing sugar, sifted1tbsp infused milkFood coloring Directions: To make cakesHeat milk just until bubbles start to form on the surface. Add lavender and let infuse for about 1 hour. Strain infused milk, set asidePreheat oven to 350˚ F. Line muffin tin with cases.Add butter, sugar and vanilla extract to electric mixer and cream together until light and fluffy aprox 5 mins.Add the eggs, one by one, and mix till just combined ( don't over mix)Sift flour and baking powder together in a separate bowl,then add to the mixer and mix until just incorporated. Add the infused milk and mix for aprox 30 secs until all mixed in.Divide mixture evenly into muffin cases.Bake for aprox 20mins.To make frostingCream the butter and vanilla extract together in mixer until light and fluffy.Add the icing sugar and milk bit by bit until everything is well blended. If too stiff add a tsp of milk, if too runny add more icing sugar!!If you want to colour your icing now is the time to get a toothpick and add a drop to the tip of toothpick and slowly add to your icing..keep going till you reach your preferred color!!!Please note.. The amount of lavender flowers used is just my personal preference, feel free to play around with the quantities used to make more intense or subtle flavours!!!Enjoy!!