Hi all, 2015 looks set to be a year of rewards and here are two confirmed (but hopefully not the only) places which I am really lucky to have the chance to go to this year - Seoul for a girly trip with qtpie Emain and a romantic tour around France with zee boyfriend (thanks to Poulet and Insight Vacations!!!) My fingers are just itching to take all the awesome photos, to feel great weather, eat yummy noms and see the sights and sounds. In between, it's all just a lot of waiting and making preparetions so that everything is still up and running when i come back. I know 2015 is going to go by really fast.

Hi all, the combination of Earl Grey and Lavender is a little quirky but not too far from the mainstream, and these cupcakes will certainly inject a little fun into your usual baking flavours :)

*I have tweaked the original recipe* where I reduced the amount of lavender because I felt that the original was a little overpowering. We also used normal cream instead of light cream, but I think the normal cream definitely made the cupcakes a little "heavier" than it should have been so don't compromise on that if possible! Also, it's possible to cut sugar but I will leave that up to you. Enjoy!

For a dozen cupcakes: 

• 1 stick butter, softened 
• 1 cup white sugar 
• 2 eggs 
• 1 teaspoon vanilla 
• 1 teaspoon red food coloring 
• 1 teaspoon blue food coloring 
• 1-1/2 cups all-purpose flour 
• 1/2 teaspoon baking powder 
• 2 tablespoons dried lavender (Phoon Huat has them, easy peasy!) 
• About 2/3 cup light cream 

• Preheat the oven to 350 degrees F (approx. 175 degrees C)
• In a large mixing bowl, beat the butter and sugar with an electric mixer until combined.
• Add the eggs and vanilla and continue beating until creamy.
• Stir in the food coloring and mix until you get a deep purple. If you want a brighter purple from these pictures, reduce the blue colouring.
• Using a wooden spoon, stir in the flour, baking powder and lavender until fully combined.
• Slowly stir in light cream.
• Bake for 13-16 minutes until a fork that is inserted into the cupcakes comes out clean.
• Start making the icing. Pour the boiling water over the tea bags and let steep about 10 minutes. 
• Use a wooden spoon to stir the butter and first 2 cups powdered sugar together until a thick, creamy frosting forms. 
• Add the liquid tea to the frosting and add remaining 1 cup powdered sugar. Continue stirring till all combined. 
• Wait till cupcakes have cooled before frosting. Sprinkle dry tea leaves on top for added flourish.