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;