Give classic cupcakes a violet upgrade with this recipe from Cooking With Flowers
For the cupcakes:
3 cups (24 fl oz) cake flour, sifted
1 ¼ teaspoons baking powder
1 teaspoon salt
1 cup (8 fl oz) unsalted butter, room temperature
2 ¼ cups (18 fl oz) sugar
1 teaspoon pure vanilla extract
4 egg whites
1 cup coconut milk
For the frosting and topping:
1/3 cup violet jam
3 cups violet butternut
1 cup unsweetened coconut flakes
about 24 candied violets
1 preheat the oven to 350F/170C. Line the wells of 18 muffin cups with cupcake liners.
2 In a bowl, whisk to combine flour, baking powder, and salt. Set aside
3 Beat butter and sugar in another bowl with a mixer on medium-high speed for 5 minutes until light and fluffy, scrapping down the sides of the bowl as needed. Add vanilla and beat for 1 minute more.
4 Add egg whites to butter mixture one at a time, beating like crazy after each addition to lighten the batter and pausing to scrape down the sides of the bowl. This should take about 5 minutes all in.
5 Beat in flour mixture and coconut milk in alternating additions, starting and ending with flour mixture: do not overmix. Divide batter evenly among muffin cups. Bake for 25 minutes, or until a tester inserted in the centre of the cupcake comes out clean. Let cool.
6 Place coconut flakes in a small bowl. Cut a cone-shaped piece of cake out of the top of each cooled cupcake and drop a dollop of violet jam into the well. Replace the caps on the cupcakes. Top each with a generous dollop of buttercream, and dip in coconut flakes. Top cupcakes with candied violets and serve.
'Cooking With Flowers' by Miche Bacher, £16.99; www.amazon.co.uk/Cooking-Flowers