Name: Violet Flower Cupcakes
Yield: 18
Ingredients: 3 c. cake flour; 1 1/4 tsp. baking powder; 1 tbsp. salt; 1 c. unsalted butter; 2 1/4 c. sugar; 1 tsp. pure vanilla extract; 2 large egg whites; 1 c. coconut milk; c. Violet Jam; 3 c. Violet Buttercream; 1 c. unsweetened coconut flakes; 24 Candied Violets

Step 1Preheat oven to 350 degrees F. Line wells of 18 muffin cups with cupcake liners.

Step 2In a bowl, whisk to combine flour, baking powder, and salt. Set aside.

Step 3Beat butter and sugar in another bowl with a mixer on medium-high speed for 5 minutes, until light and fluffy, scraping down sides of the bowl as needed. Add vanilla and beat for 1 minute more.

Step 4Add egg whites to butter mixture one at a time, beating like crazy after each addition to lighten batter and pausing to scrape down sides of the bowl. This should take about 5 minutes in all.

Step 5Beat in flour mixture and coconut milk in alternating additions, starting and ending with flour mixture; do not overmix. Divide batter evenly among muffin cups. Bake for 25 minutes, or until a tester inserted in center of a cupcake comes out clean. Let cool.

Step 6Place coconut flakes in a small bowl. Cut a cone-shaped piece of cake out of top of each cooled cupcake and drop a dollop of violet jam into well. Replace caps on the cupcakes. Top each with a generous dollop of buttercream, and dip in coconut flakes. Top cupcakes with candied violets and serve.

Violet Flower Cupcakes

Ingredients

Cupcakes

Frosting and Topping

Directions

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