Ingredients:

• 1 cup self rising flour
• 1 cup soft, unsalted butter
• 1 cup Quai Sud Lavender sugar
• 4 eggs
•  a hefty pinch of salt
• 4 TBLS. milk

Directions:

1. Preheat the oven to 400 degrees F and line 2, 12-bun cupcake or muffin tins with paper cases. Take butter, eggs and milk out of the fridge in time to make sure they're at room temperature.
2. Put all the ingredients for the cupcakes, except for the milk, into the bowl of a food processor, fitted with a double-bladed knife, and mix until totally combined. Process again, adding enough milk to make a batter with a smooth, flowing texture, them remove the blade and spoon and scrape the batter equally into the waiting cupcake cases.
3. Bake for about 20 minutes, by which time the cupcakes should be cooked through and springy to the touch. Remove from the oven, leave for 5 minutes or so, then arrange the cupcakes in their paper cases on a wire rack to cool.
4. Ice the cupcakes with your favorite vanilla or lemon icing.