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Rosemary & Lavender Naked Cake

5 from 1 vote
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Ingredients

  • 4 ½ cup flour
  • 1 teaspoon salt
  • 4 ½ teaspoon baking powder
  • 1 ½ cup butter room temperature
  • 2 ½ cup sugar
  • 6 eggs
  • 2 teaspoon vanilla extract
  • 2 ½ cup whole milk
  • 2 sprigs rosemary

Frosting

  • ½ cup butter
  • 3 cups icing sugar sifted
  • 4 sprigs lavender
  • ¼ cup milk
  • 2 drops purple food colouring

Instructions 

  • Steep rosemary in hot milk for 5 minutes and set aside to cool. 
  • Cream the butter and sugar together until light and fluffy. 
  • Add the eggs and vanilla and mix well. 
  • In a bowl mix the flour, salt, and baking powder together. 
  • Add half of the flour mixture to the wet mixture and mix until just combined. 
  • Mix in the room-temperature infused milk. 
  • Add the remaining half of the flour mixture and mix until just combined. 
  • Pour into cake pans and bake for 25-30 minutes at 170ºC.
  • Let cake cool completely before frosting.

Frosting

  • Bring milk and lavender to a boil and then set aside to cool.
  • Cream butter until light and fluffy.
  • Mix in icing sugar, cooled milk, and food colouring.
  • Pipe onto cooled cupcakes.
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