Put the lavender and the milk in a bowl or jug, cover it and put it in the fridge for at least 3 hours. It worked well for me when I left it in overnight.

Preheat oven to 180°c. Prepare 12 cupcake casings.

Mix together the flour, baking powder, sugar and margarine until it has a sandy feel. It's easier to use an electric whisk for this (try not to get stuff everywhere).

Take the lavender heads out of the milk and gradually add 120ml of it into the flour mixture. Beat until mixed, add the egg and beat it well.

Spoon the mixture into the casings as evenly as possible and bake for about 25 minutes or until a skewer comes out clean.

Icing time! Beat (I used the trusty electric whisk here, can't imagine doing this by hand) the icing sugar, margarine and food colouring until combined. Add the rest of the lavender milk and slowly mix in. Beat it up again quickly until it's very fluffy, 5-10 minutes. It is nice to add some of the lavender petals to the icing for random hits of flavour.

When your cupcakes are cold, ice them with the icing and decorate them with stalked lavender heads!