Use this lavender icing with our spring cupcakes with sugared flowers.
- Yield: Makes enough for 2 dozen cupcakes
Source: Martha Stewart Living, May 2007
- 1/3 cup whole milk
- 1/2 teaspoon dried lavender
- 3 cups confectioners' sugar
- Violet gel-paste food coloring
Bring milk and lavender just to a boil in a small saucepan. Remove from heat, and let steep 10 minutes. Strain, and discard lavender. Whisk in sugar until smooth. Strain again. Add food coloring until desired shade. Use immediately.