Preheat oven to 356F. Place 24 baking cups in muffin pans.
In a large bowl combine all the cupcake ingredients and beat with an electric mixer until smooth and pale, about 2-3 minutes.
Distribute the batter evenly between the muffin cups and bake for 15-20 minutes or until cooked through.
Cool the cupcakes in the tin for five minutes before removing to a rack to cool completely.
To make the frosting, beat the cream cheese and confectioners’ sugar in a large bowl with an electric mixer until light and creamy. Beat in lavender baking paste and a drop of purple food colour.
Spread/pipe the frosting onto the cooled cupcakes.
Preparation: 20 min
Cooking: 20 min
2 sticks + 1 ½ tbsp (250g) butter, softened
7 oz (220g) superfine sugar
2.4 oz (300g) all-purpose flour
4 large eggs
1 tsp Taylor & Colledge Vanilla Bean Paste
1/2 tsp Taylor & Colledge Lavender Baking Paste
14.11 oz (400g) cream cheese, softened
1 stick (½ cup) unsalted butter
14 oz (2 cups) confectioners’ sugar, sifted
2 tsp Taylor & Colledge Lavender Baking Paste
Purple food colour