VIOLET AND LEMON ICED CUPCAKES
{makes 24 mini cupcakes}
I usually prefer my vanilla cupcakes to have a mix of both cake flour and all purpose, but this is another great one to use if you don’t have any cake flour on hand. The texture of the cupcake is somewhat less ‘cakey’ of course, but still light and fluffy and more importantly, delicious. Just the way I like them.
INGREDIENTS
1 1/2 cups self-raising flour
120g butter, softened
150g caster sugar
2 teaspoons vanilla extract
2 large eggs, room temperature
1/2 cup milk
For the icing…
150g icing sugar, sifted
1 teaspoon butter, softened
1 tablespoon lemon juice
1 tablespoon boiling water + extra if needed
Sugared violets, lightly crushed
Preheat oven to 160ºC (fan forced). Line a 24 hole cupcake pan with paper liners, or alternatively two 12 hole pans and set aside.
Using an electric mixer set with the paddle attachment, cream the butter, sugar
and vanilla on medium speed until very pale and creamy, about 5 minutes.
With the mixer still on medium speed, add the eggs one at a time, beating well after each addition.
Set the mixer onto low before adding the flour in two parts, alternating with the milk. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
Fill each cupcake liner with batter to approx 3/4 full. To fill mine evenly I use a size 40 proportioner scoop.
Bake for about 15 minutes or until the cupcakes are light golden and a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for five minutes, and then place them on a wire rack to cool completely.
To make the icing…
Stir icing sugar, butter, lemon juice and boiling water together in a small bowl until smooth. Add extra water if required, one tablespoon at a time to reach the desired consistency. Use immediately.
Once iced, sprinkle on a pinch of sugared violets.
Store the cupcakes in an airtight container at room temperature.
