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Violet cream cupcakes

(259 ratings)

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Violet cream cupcakes
Violet cream cupcakes
  • Serves: 12

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Give your cupcakes a lovely floral flavour by making these violet cream cupcakes. Light and fragrant, this cupcake recipe is definitely one to try out on the girls

Ingredients

  • 120g butter, softened
  • 150g caster sugar
  • 1 tsp vanilla extract
  • 2 large eggs, room temperature
  • 180g self-raising flour
  • 125ml milk
  • 1tbsp violet syrup
Violet butterceam
  • 120g butter, softened
  • 200g icing sugar, sifted
  • 2 tsp vanilla extract
  • 2 tbsp milk
  • 1/2 tsp violet syrup

The cupcakes pictured have been decorated with candied violet petals but you can use any topping you like

Method

  1. Preheat the oven to 180C/350F/Gas Mark 4. Lightly grease and flour 2 25cm round cake tins.
  2. Sift the flour and set aside. Stir the violet syrup into the milk, set aside.
  3. Cream the butter and sugar until light and fluffy. Add the vanilla then the eggs one at a time, beating well between each addition.
  4. Add half the flour and then half the violet milk and mix until fully combined. Repeat with the remaining flour and milk.
  5. Divide the mixture into the prepared cake tins and bake for 35-45 mins or until a cocktail stick inserted into the centre of each cake comes out clean. Leave to cool for 20 mins then turn out onto a wire rack to cool completely.
  6. To make the buttercream, cream the butter until smooth, gradually add the icing sugar and continue to cream until light and fluffy. Add the vanilla, milk and violet syrup. Cream until combined.
  7. Use a piping bag fitted with a star nozzle to pipe the buttercream onto the cupcakes.

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(259 ratings)

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