Name: Violet Flower Cupcakes
Yield: 1
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 -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Violet Flower Cupcakes

1. 3 c. cake flour -

2. 1 1/4 tsp. baking powder -

3. 1 tbsp. salt -

4. 1 c. unsalted butter -

5. 2 1/4 c. sugar -

6. 1 tsp. pure vanilla extract -

7. 2 large egg whites -

8. 1 c. coconut milk -

9. c. Violet Jam -

10. 3 c. Violet Buttercream -

11. 1 c. unsweetened coconut flakes -

12. 24 Candied Violets -

How to cook deliciously - Violet Flower Cupcakes

1. Stage

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

2. Stage

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

3. Stage

Beat 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.

4. Stage

Add 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.

5. Stage

Beat 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.

6. Stage

Place 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.