Step 1

Preheat oven to 180°C. Line a 12-hole (¹⁄³-cup/80ml) muffin pan with paper cases.

Step 2

Using a mortar and pestle, grind culinary lavender until fine. Beat eggs, caster sugar and sifted icing sugar in a small bowl with an electric mixer for 5 minutes or until thick and creamy.

Step 3

Sift flours twice on a piece of baking paper, then sift over egg mixture, add ground lavender. Pour combined butter and the hot water down side of bowl, then fold ingredients together with a large metal spoon. Pour ¼ cup of the mixture into paper cases.

Step 4

Bake about 15 minutes. Stand cupcakes in pan 5 minutes before turning, top-side up, onto a wire rack to cool.

Step 5

Meanwhile, make honey frosting: Beat butter, sour cream, honey and sifted icing sugar in a small bowl with electric mixer until smooth; do not over-beat.

Step 6

Spoon frosting into piping bag; pipe swirls of frosting onto cakes. Sprinkle with fresh lavender.