Violet Mini Cakes
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Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Ingredients
for
10
- For the cupcakes
- ½ cup unsalted butter
- ½ cup caster sugar
- violet essence
- 2 eggs (beaten)
- 1 cup self-rising flour
- ½ tsp Baking powder
- For the icing
- 2 ¼ cups powdered sugar
- Violet syrup
- 2 tsps hot water
- violet Food coloring
- To decorate
- 10 crystallized violet
How healthy are the main ingredients?
eggPreparation
Kitchen utensils
1 Skillet, 1 Bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Slotted spatula
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 10 hole bun tin.
2.
Beat the butter and sugar in a mixing bowl until light and creamy. Beat in the violet essence.
3.
Add the eggs gradually, beating well. Sift in the flour and baking powder and gently fold into the mixture.
4.
Spoon the mixture into the paper cases and bake for about 20 minutes, until golden and springy to the touch. Cool in the tin for a few minutes, then place on a wire rack to cool completely.
5.
For the icing: sift the icing sugar into a bowl and gradually stir in the violet essence and enough hot water until thick and smooth. Stir in the food colouring.
6.
Spread the icing on top of the cakes and decorate with crystallised violets. Leave to set.
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