Heat milk in the microwave for 1 minute or until warm. Place teabags in milk to infuse for 30 minutes or until milk has cooled to room temperature. Preheat oven to 180C and line a 12 cup muffin pan with cupcakes cases, and another with 2 cases as this recipe yields 14 cakes.

With an electric mixer, beat dairy-free spread* and sugar together. Add eggs and vanilla and continue beating until combined.

Slowly sift in flours, baking powder and salt, ½ cup at a time making sure it is mixed through each time. Slowly pour in infused milk and mix through until the batter is light and creamy.

Spoon into patty cases so that they are ¾ full and bake for 18-20 minutes or until golden on top and the cake is springy when lightly touched.

Combine 1 tablespoon of dried lavender in 2 tablespoon of milk. Let this infuse for a few hours or overnight in the fridge.

In a large bowl, beat dairy-free spread with an electric mixer and begin adding in sifted icing sugar ¼ cup at a time ensuring all has been combined before adding more.

After about half the icing mixture has been combined, mix in 1 tablespoon of the lavender milk to the icing before continuing to add in the remaining icing sugar. If the mixture gets too stiff, add in a teaspoon more of the lavender milk.

Once all the icing sugar has been combined, add a pinch of salt to taste which will cut through the sweetness of the frosting and mix through. I also added a few drops each of blue and pink food colouring to the mixture so I got the desired ‘lavender’ colour.

Spoon frosting into a piping bag and pipe onto cooled cupcakes.