How to Make Violet Cupcakes

These are my absolute favourite cupcakes. I found the violet syrup, petals and sugar whilst in France and wanted to put them to good use.

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How to Make Violet Cupcakes Recipe
23 Steps
Ingredients
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1
Place the butter and sugar in a large bowl.

Place the butter and sugar in a large bowl.

2
Cream until pale and light in texture.

Cream until pale and light in texture.

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3
Add the eggs one at a time and beat thoroughly.

Add the eggs one at a time and beat thoroughly.

4
Both eggs are now in.

Both eggs are now in.

5
This is the violet syrup I found in France. You can buy it online if you can't find it in shops.

This is the violet syrup I found in France. You can buy it online if you can't find it in shops.

6
Mix the violet syrup in with the milk.

Mix the violet syrup in with the milk.

7
Add 1/3 of the flour mix to the butter/sugar.

Add 1/3 of the flour mix to the butter/sugar.

8
Then add 1/3 of the milk. Repeat until all the flour and milk is mixed in.

Then add 1/3 of the milk. Repeat until all the flour and milk is mixed in.

9
Finished batter.

Finished batter.

10
Bake in the oven at gas4/ 180/ 350 for 20-30 minutes. You'll know they're done when they are springy to touch.

Bake in the oven at gas4/ 180/ 350 for 20-30 minutes. You'll know they're done when they are springy to touch.

11
Cool them completely on a rack.

Cool them completely on a rack.

12
To make the buttercream - milk, butter and vanilla extract are placed in the bowl.

To make the buttercream - milk, butter and vanilla extract are placed in the bowl.

13
Add half the icing sugar and beat thoroughly.

Add half the icing sugar and beat thoroughly.

14
Looks like this.

Looks like this.

15
Fold in the remaining icing sugar. Then beat on full power with a mixer for at least 10 minutes.

Fold in the remaining icing sugar. Then beat on full power with a mixer for at least 10 minutes.

16
This isn't ready.

This isn't ready.

17
This is done. It will be very pale and airy.

This is done. It will be very pale and airy.

18
Next add the violet syrup to taste. You can also add food colouring if the syrup doesn't change the colour of your icing.

Next add the violet syrup to taste. You can also add food colouring if the syrup doesn't change the colour of your icing.

19
Looks like this.

Looks like this.

20
To decorate use a pallet knife to cover the cupcake.

To decorate use a pallet knife to cover the cupcake.

21
Sprinkle with violet sugar and add some crystallised petals. Alternatively you could just pipe the buttercream on.

Sprinkle with violet sugar and add some crystallised petals. Alternatively you could just pipe the buttercream on.

22
You can do them all the same or mix it up.

You can do them all the same or mix it up.

23
Yum these are the best.

Yum these are the best.

Ingredients

110 Grams Butter  
225 Grams Caster sugar 
2 Eggs 
120 Milliliters Semi skimmed (2% I think) milk 
Tablespoons Violet syrup 
150 Grams Self raising flour 
125 Grams Plain flour 
For the buttercream 
115 Grams Butter 
60 Milliliters Semi skimmed milk 
1 Teaspoon Vanilla extract 
500 Grams Icing sugar 
Tablespoons Violet syrup 
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