Preheat the oven to 180°C /350°F gas mark 4

Fill a cupcake tin with cupcake cases

Sift the flour into a mixing bowl and add the sugar, baking powder and salt

Then add the milk, oil, apple cider vinegar, lemon extract, lemon zest and ground lavender buds. Whisk briefly until nicely combined and there are no big lumps remaining

Spoon the cake batter into the cupcake cakes and put in the oven to bake for 30 minutes or until a toothpick inserted into the centre of a cake comes out clean

Remove the cupcakes from the tin and place onto a wire cooling rack to cool 

To make the buttercream, sieve the icing sugar into a bowl. Then add the vegan butter, milk and lavender oil, and whisk with a balloon whisk until thick and smooth

Add a few drops of colouring at a time and mix in. Repeat until you have the desired lavender colour

Pipe or spoon the buttercream onto the cooled cakes

Decorate with additional lavender buds