Lavender Brown (and a recipe)

Did you see it? The new trailer for the upcoming Harry Potter movie was shown for the first time on BBC breakfast this morning.... It actually looks like it might be worth watching. I don't know about you, but I've read and re-read that series of books, but have been disappointed by every one of the movies I've seen. Granted, one of them was dubbed in Czech....

In honor of my favorite name in the series, Lavender Brown - only because that would be my porn name, I introduce my new favorite cupcake. (Favorite? Is that even possible when it comes to cupcakes?) Lavender & Honey Cupcakes. Sounds mad, doesn't it? Who knew you could eat lavender? I've lately become a little obsessed with growing things that I can eat. I'll give you a tour through my garden as soon as I can figure out how to upload photos - techno gremlins again. All will be revealed, don't you fret.

The marriage of lavender and honey is remarkable, sweet with a little tingle of tartness. Divine. If you can find lavender honey (worth the hunt) it will enhance the flavor even more.

Lavender & Honey Cupcakes - What you'll need:

for the cupcakes:

2 cups (225g/8oz) unsalted butter
2 cups (225g/8oz) caster sugar
2 cups (225g/8oz) self-raising flour
4 eggs

1 tsp vanilla
for the icing:
1 200 g/7 oz package of cream cheese
1 1/2 cups icing sugar
1 tbsp honey
Blue food coloring

2 tbsp dried lavender flowers

1. Turn up Ray LaMontagne's Till the Sun Turns Black, get swept away in that first dreamy refrain. I especially like to pretend I'm the girl he sings to with the country mouth so plain and her skirt lifted to her knees as she walks through the garden rows barefoot and laughing.... Get a hold of yourself, girl, there are cupcakes to be made!

2. Mmmm. Cupcakes. Preheat the oven to 400 F/200 C/gas mark 6. Ready your muffin tin by placing 18 baking cases in the cups.

3. Combine all the cupcake ingredients in a medium bowl and beat with an electric mixer until smooth and pale, about 2 to 3 minutes.

4. Spoon the batter into the cases, filling 2/3 the way full and bake for 20 minutes. Cool the cupcakes in the tins for about 5 minutes before removing them to cool on a rack.
For the icing, beat the cream cheese and icing sugar in a medium bowl with an electric mixer until light and creamy. Beat in the honey and a few drops of the food coloring. Stir in half of the lavender flowers. Spread the icing onto the cupcakes and sprinkle with the reserved lavender flowers.

Makes 1 1/2 dozen yummy summer cupcakes.