Have you ever met a beekeeper? I have met several over the years in my day job as a journalist and I am here to tell you that people who dedicate their lives tending to bees, hives, and all the paraphernalia that comes with it, are amazing.
I recently interviewed a beekeeper who I have met several times now. She is passionate and knowledgeable about all aspects of beekeeping and at the end of the interview she gave me a jar of honey from her hives.
This honey is nothing like the stuff you buy at the shops. It is thick and unctuous and just begging to be via a spoon dipped in the jar. Mmmm, honey. As the hive is located a few suburbs away it is possible that the bees may have even visited my garden to alight on my lavender bush.
I was inspired by a recipe in Good Housekeeping’s The Baking Book for these cupcakes. I didn’t even notice how few ingredients it had until I was standing with the mixer going, and then I was happily amazed.
125 butter, softened and roughly diced
125g runny honey
125 grams self-raising flour, sifted
buds of two lavender blossoms, finely crumbled, plus extra for garnish – ensure they are chemical-free, ideally from a loved one’s garden. These are from The Hungry Nonna’s garden – thanks mum 😉
Whipping or thickened cream, for garnish.
LET’S GET TO IT:
Preheat oven to 170C and line 6 Texas-sized cupcake holes with wrappers.
In bowl of electric mixer beat honey and butter until combined.
Add eggs, one at a time, then beat. Mixture will look curdled, is fine.
Using a silver spoon stir in flour and mix until just combined. Scrape into wrappers and bake for 15-20 minutes / until a skwere comes out clean.
Remove to wire rack to cool completely.
Meanwhile beat some thickened cream until soft peaks, then dollop on top of cakes. Garnish with extra lavender buds.