Recipe information
Yield
makes enough for 24 cupcakes
Ingredients
1/3 cup milk
1/2 teaspoon dried lavender (see Sources, page 342)
3 cups confectioners’ sugar, sifted
Violet gel-paste food color
Preparation
Bring milk and lavender just to a boil in a saucepan. Remove from heat, and cover; let steep 10 minutes. Strain through a fine sieve into a bowl, and discard lavender. Whisk in confectioners’ sugar until smooth. Strain again. Add food color, a little at a time, stirring until desired shade is achieved. Use immediately.
