Last month, in a rare booking, we were asked by Groundwork to provide lunch for a visit from people from the Big Lottery fund. The Big Lottery fund visited a number of lottery funded projects in and around Burgess Park (our Heart Garden program being one of them) and also discussed and surveyed the park and its future renovation plans.
With emphasis on natural and homegrown food, Art in the Park delved into our creative minds and garden to come up with a simple and satisfying menu for the lunch. As well as fresh, grown winter greens (miners lettuce, watercress, etc), salad, sandwiches, variety of cheeses and spreads and sliced fruits, we also made lavender cupcakes! These light and fragant cupcakes went down a treat.
At Art in the Park, we use our own homegrown lavender as we know it is pesticide free. These cakes remind us of summer in the depths of mid-winter. Recipe is courtesy of Nigella Lawson.
Lavender Cupcakes Recipe
- 125 grams of butter, softened
- 125 grams of sugar
- 2 eggs
- 125 grams of self-raising flour
- 1/4 tsp. vanilla extract
- 3 T of the lavender milk
- Half an hour before baking: put about 4 tablespoons of milk in a small saucepan with 6-8 sprigs of fresh lavender, or 1-2 teaspoons of the dried buds. Bring to a boil, remove from heat, cover and let steep for 20 minutes. Strain into a cup and let sit for another 10 min.
- To make the cakes: combine all ingredients except for the milk in a food processor. Pulse while adding the milk to make a very soft batter. Spoon the batter into 12 cupcake cases in a muffin tin. Bake for 15-20 min or until golden on top. Remove to cool on a wire rack.
- When the cupcakes are cool, make the icing: mix icing sugar with a little of the lavender milk and ice the cakes. Finish with a lavender sprig .
The lunch was a big success with Peter Wanless, CEO of Big Lottery tweeting:
“@artintheparktwt – thank you for a delicious lunch and warm welcome. Keep up the great work!”