It feels like ages since I baked but truth be told we received sooooo many chocolates and biscuits for Christmas that we have spent the last few weeks working our way through them. I still have one Chocolate Orange lurking at the back of the cupboard but am pretty much done with the various M&S biscuit tins and Miniature Heroes so I felt it was time to dust off the Kitchen Aid and get baking.
The trouble with being a keen baker and trying to eat a bit healthier is that the two just don’t go together. However, we all need a sweet treat now and again so I am going to try baking half batches of cupcakes and treats in order to ration myself slightly.
Now, I know this recipe will invoke somewhat of a love/hate reaction in people as rose and violet flavours tend to be that way. I personally love these delicate tastes and these cupcakes are definitely for those that love Parma Violets as there is violet flavouring in both the cakes and the icing. If you are somewhere in the middle of the love/hate spectrum then I would advise replacing the violet flavouring from of the cakes with vanilla extract and just have the violet-flavoured icing.
As well as using my new violet flavouring (thanks Mum!), I was also able to bake in my new pop-art cupcake cases (thanks Lucie!)…my friends and family know me so well!
Ingredients (for 6-8 cupcakes)
For the sponge:
40g of butter or margarine at room temperature
140g of caster sugar
120g of plain flour
1 teaspoon of baking powder
A pinch of salt
Half a teaspoon of violet flavouring
140ml of milk
For the icing:
125g of icing sugar
40g of butter at room temperature
1 teaspoon of violet flavouring
15ml of milk
Edible glitter to decorate (optional)
How to make it
- Begin by preheating your oven to 180°C, Gas Mark 4 and line your muffin tray with cupcake cases
- I used my Kitchen Aid for the mixing but it can obviously be done by hand too! Whisk together the butter, sugar, flour, baking powder and salt until combined
- In a separate jug, mix the violet flavouring, milk and eggs then gradually add this to the dry ingredients in the mixer until smooth
- Pour the batter into the cupcake cases (about half to two-thirds full) and then pop them in the oven
- Bake for about 20 minutes until golden brown and cooked throughout
- Allow to cool while you make the frosting
- Whisk together the icing sugar and butter
- In a separate jug or cup, mix the violet flavouring and milk then add it to the icing until it is light and fluffy
- Once the cupcakes have cooled, spread the icing on top with a knife or teaspoon
- I sprinkled some pink edible glitter on top for decoration too