These little baby cakes are heavenly alongside a cup of milky Earl Grey, any time of day. You can source food-grade lavender extract and edible dried lavender from most health food stores. If you prefer the flavour of rose, you could adapt the recipe by using rose water in the batter and dried or fresh rose petals as the decoration. 



150g butter, softened
150g caster sugar
1 tsp vanilla extract
3 organic eggs
150g plain flour
50g ground almonds
2 tsp baking powder
½ cup Greek yoghurt
1 tsp lavender extract
1 ripe peach, cut into approximately 24 x 1cm cubes 


150g butter, softened
2 cups icing sugar
1 tsp vanilla extract
100g cream cheese


2 tbsp dried lavender  
Store-bought berry compote (my favourite is made by The Dollop Kitchen)

  1. Preheat the oven to 180C fan bake. Place 24 mini cupcake papers in 24 holes of a mini muffin tray.
  2. In the bowl of an electric mixer, cream the butter and sugar until pale, light and fluffy. Add the vanilla and then the eggs, one at a time, beating until combined between each addition. Gradually add in the flour, ground almonds and baking powder, mixing on slow speed between additions. Finally, combine in the yoghurt and lavender extract. Stop your mixer once all the ingredients are combined, do not over mix.
  3. Evenly divide the batter between the 24 holes and dot a cube of peach into each one, pressing down lightly with a spoon. Bake for approximately 25 minutes or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean.
  4. Allow the babycakes to cool for around 10 minutes before turning onto a cooling rack.
  5. Meanwhile, make the cream cheese icing. In the bowl of an electric mixer, beat the butter by itself until smooth. Add the icing sugar and beat on high until seriously light and fluffy. Gradually add the cream cheese, followed by the vanilla. The icing should be smooth, creamy and thick.
  6. Once the baby cakes are completely cool, pipe some icing onto each one then decorate with a sprinkling of dried lavender and a drizzle of berry compote.
  7. Serve at room temperature. Refrigerate for up to 3 days in an airtight container.