Monday, April 23, 2007

Pink cupcakes with crystallized violets

Pink cupcakes with crystallized violets

The theme for this Sugar High Friday, hosted by Monisha, is Flower Power. I had a hard time trying to find a recipe for that!


I ended up making these cupcakes decorated with these lovely crystallized violets I received as a gift from a dear friend.

Recipe taken from Donna Hay Magazine, issue 29 - I used a conversion table from one of her books to get the amounts in both cups and grams.

Pink cupcakes with crystallized violets

Pink cupcakes with crystallized violets
from Donna Hay magazine

250g unsalted butter, softened
225g (1 cup) sugar
1 teaspoon vanilla extract
4 eggs, lightly beaten
270g (2 cups) all-purpose flour
2 teaspoons baking powder
125ml (¼ cup) milk

Pink icing:

155g (1 ¼ cups) icing/confectioner’s sugar, sifted
1 tablespoon hot water – I added a little bit more and totally ruined it
1-2 drops rose food coloring

crystallized violets – as many as you want

Preheat the oven to 160ºC/320ºF. Sift flour and baking powder together and set aside.
Place the butter, sugar and vanilla in the bowl of an electric mixer and beat for 8-10 minutes, until light and creamy. Gradually add the eggs, beating well after each addition. Add the flour and baking powder, alternating with the milk, and beat until the mixture forms a smooth batter.
Spoon the mixture into ¼ cup capacity muffin tins lined with patty cases to ¾ full. Bake for 18-20 minutes – mine needed 30 – or until golden. Cool on a wire rack.
To make the icing, place the sugar, water and food coloring in a bowl and mix until smooth. Use a palette knife to spread the icing over the cupcakes.
Place 1-2 violets over each cupcake.

Makes 30 – I halved the recipe and got 12.


Valentina said...

Pat, HOW LOVELY!!! By looking at the ingredients I would say that the cupcakes where a bit like sponge cake. was that so? Oh, they are so pretty I jsut want to stare at them.xx

Sara - Piperita said...

Wonderful cupcakes!!!
I love crystallized violets!

Anonymous said...

I think pink and violet goes so well together. Looks so sweet and tasty!

Anonymous said...

The cupcakes look absolutely adorable with the pink icing and crystallized violets! Thanks for participating!

Anonymous said...

Wow, crystallized violets... I bet these cupcakes are amazing, Patricia!

Lydia (The Perfect Pantry) said...

Those are sweet, and so spring-like! The violets on top are a lovely touch.

Helene said...

Now I know where to use the violets my sister in law sent me from Toulouse. How pretty!

Anonymous said...

Those look delicious. And I love that they aren't perfect looking; just very natural, very appealing, especially with the violets on top.

Brilynn said...

I'm still struggling with coming up with something. I've only got a few hours left so I don't know if it's going to happen...

Lis said...

Awww so sweet, Patricia =) I love the pretty pink icing with the violets on top!


Anonymous said...

Pink. Violets. Wooo...the whole cupcake is so lady-like. :D

Toni said...

I knew I would come back to a lovely sweet on your blog! But pink cupcakes with crystalized violets? Wow! I agree with Tigerfish - very feminine!!

T.W. Barritt at Culinary Types said...

Patricia - "Pretty in Pink" would be an understatement! These are gorgeous, and I'm sure I could eat a dozen!

Truffle said...

Oh these are so beautiful! What a lovely choice. I've added a link to your blog :)

Stella said...

Lovely colours Pat! Pink & Violet are the perfect match for your cupcakes=)
Too bad I've never seen violets before though!

Karin W. said...

The violets make colorful garnishes for your cupcakes. I have never used edible flowers in my cooking. I know I can chystallize flowers myself but I don´t know which ones to choose. Roses perhaps.

Anonymous said...

I know this recipe! I think yours look lovely :) And lucky you for recieving such a sweet gift! :)

Patricia Scarpin said...

Tina, you're right, dear - it's sort of sponge cake, indeed. So delicious. I had 4. Shame on me. ;)
I must say I like them better without the icing, though.

Sara, tks for the visit!

Veron, I agree, the colors are wonderful together. Thank you!

Monisha, I'm so glad you liked it!

Gilly, it's hard to go wrong with a Donna Hay recipe.

Lydia, it was great to have a spring feeling, even though it's fall here.

Helene, thank you - I think the violets are so beautiful.

Mari, I'm not very familiar with icing cupcakes. ;)

Brilynn, I know something incredible will come out of your delicious kitchen. ;)

Lis, tks, sweetie!

Tigerfish, I love lady-like things. ;)

Toni, I'm so glad you liked these!

T.W., have some!

Truffle, thank you - I really appreciate it, I love your blog.

Valentina, they were new to me, too, my friend Valentina (what a beautiful name she has, don't you think? lol) gave them to me.

Karin, it was a first for me, too.

Joey, I know you're a big fan of Donna's too! We share that passion, sweetie!
Valentina is an amazing friend, very generous. She actually spoils me quite a bit. ;)

Gattina Cheung said...

how the violet tastes like? Somehow I think of lavender. Beautfiul (and romantic) cupcakes!

Anonymous said...

What are you on a personal mission to torture me with yummy food photos?


Ari (Baking and Books)

Freya said...

These look so delicate and beautiful! I have some of those sugared violets too and it almost seems a shame to use them!

Anonymous said...

What a unique idea for a cupcake. I bet those were delicious! Nice job Patricia.

Susan from Food Blogga said...

What a delightful and unique recipe this is Patricia! Perfect springtime fare.

Patricia Scarpin said...

Gattina, they're very crunchy and lightly sweet. I haven't tasted lavender yet but I'd love to!

Ari, I feel the same way - I can't take that gooey mozzarella bread off my mind! ;)

Freya, I used just a few to take the shots - I didn't want to use them all either. ;)

Kristen, thank you!

Susan, it was a way to add a touch of spring to fall here. ;)

Anita said...

I love that article in DH - and you've made some beautiful looking cupcakes!

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