These floral violet cream cupcakes are so easy to make at home and have a delicious, subtle taste making them perfect served with a cup of tea or coffee.
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 if you’re inviting them over for tea or would also make a lovely present if you’ve been invited to a party. Using violet syrup to give these cupcakes that lovely flavour, we’ve topped them with a classic buttercream too.
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
Method
To make this cupcake recipe, preheat the oven to 180°C/350°F/Gas Mark 4. Lightly grease and flour 2 25cm round cake tins.
Sift the flour and set aside. Stir the violet syrup into the milk, set aside.
Cream the butter and sugar until light and fluffy. Add the vanilla then the eggs one at a time, beating well between each addition.
Add half the flour and then half the violet milk and mix until fully combined. Repeat with the remaining flour and milk.
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.
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.
Use a piping bag fitted with a star nozzle to pipe the buttercream onto the cupcakes.
Top tip for making Violet cream cupcakes
The cupcakes pictured have been decorated with candied violet petals but you can use any topping you like
