Lavender and Black Currant Cupcakes

Whisk the eggs with the sugar and vanilla sugar in a bowl until fluffy. Add the melted butter.

Add the lavender to the milk and bring to a boil (using a saucepan or microwave). Let it cool.

Combine the dry ingredients and fold them in in two stages. Strain the cooled milk into the batter.

Fill the cupcake liners two-thirds full (50–55 g each) and bake in a preheated oven at 160°C (320°F) for 25 minutes. Check for doneness with a toothpick.

Heat the puree in a saucepan, and at the first sign of boiling, add the sugar and starch while whisking vigorously. Simmer over medium heat for 1–2 minutes until thickened. Chill in the refrigerator to set.