Step 1

Heat 2 tbsp of the dairy-free butter in a small saucepan with the lavender buds. Strain and allow the butter to re-solidfy in the fridge or freezer.

Step 2

Once the butter has set again, mix it with the rest of the butter in a stand mixer along with the powdered sugar and a small amount of purple food dye until you have a thick, fluffy buttercream. Keep refrigerated until use.

Step 3

Preheat the oven to 180c. / 350f. and line a muffin tray with 12 cases.

Step 4

Mix the first five ingredients together until well combined.

Step 5

Stir in the remaining wet ingredients until the mixture is smooth and lump-free.

Step 6

Divide the mixture equally between the 12 muffin cases and bake for 15 minutes. Use a cake tester or skewer to test the middle of the cupcakes come out clean. If not, bake for a further 5 minutes.

Step 7

Leave to cool before frosting.

Step 8

Transfer the frosting to a icing bag and pipe on top of the cupcakes. Decorate with dried lavender buds and serve!