In the time we have lived in out current home, I have planted a few flowers and clipped a few bushes, prefering to let my husband do most of the dirty work.
Now and again, the kids and I plant some herbs and fruits and each year we get some strawberries, tomatoes, mint, rosemary and thyme.
One of the only other things I decide we should plant was a Lavender bush.
As a child my Grandmas house always seemed to smell of this subtle fragrance and it has always been a favourite of my mums too.
The plant is thriving and I love to brush my fingers along it and then breath in the scent. I had been curious about cooking with it and I recalled seeing a recipe for Lavender cupcakes somewhere.
So yesterday, my eldest daughter and I decided to give it a go.
We used our tried and tested Vanilla cupcake recipe, but submitted the Vanilla for Lavender Milk.
To create Lavender milk, place 2 cups of Whole Milk in a pan with 10-12 flower stems of Lavender.
Heat until the milk comes just to the boil, remove from hob and leave to cool.
We both thoroughly enjoyed baking these and even though Jasmine did not like the taste of the final product, it was nice to have had the quality time together.
Right so here they are, our Lavender Cupcakes.
I really enjoyed the very subtle flavour of the Lavender.
It reminded me of Earl Grey Tea.
These were really simple to make and very moreish.
Hope you liked them xxx