
Violet Flower Cupcakes
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Yields:
18
"Like tiny snowcapped mountains, these cupcakes capture your heart. They look delicate and airy but have the texture and crumb of a perfect pound cake, with a sweet violet jam surprise inside." — Miche Bacher
From: Cooking with Flowers © 2013 by Miche Bacher Buy the book
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Ingredients
Cupcakes
- 3 cups cake flour
- 1 1/4 tsp. baking powder
- 1 Tbsp. salt
- 1 cup unsalted butter
- 2 1/4 cups sugar
- 1 tsp. pure vanilla extract
- 2 large egg whites
- 1 cup coconut milk
Frosting and Topping
- cup Violet Jam
- 3 cups Violet Buttercream
- 1 cup unsweetened coconut flakes
- 24 Candied Violets
Directions
- 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.
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