Cup­cakes with vi­o­lets and cream

Landscape (UK) - - In The Kichen -

Makes 12 12 can­died vi­ola flow­ers (see sep­a­rate recipe) For the cup­cakes 150g mar­garine, soft­ened 150g self-rais­ing flour, sifted 150g caster sugar 3 large eggs 1 tsp vanilla ex­tract 1 pinch salt For the cream 400ml whip­ping cream 80g ic­ing sugar, sifted 1 tsp vanilla ex­tract For the cup­cakes: Pre­heat the oven to 180°C/ gas mark 4. Line a 12-hole cup­cake tin with pa­per cup­cake cases. Beat to­gether all the cake in­gre­di­ents in a large mix­ing bowl un­til smooth and creamy. Di­vide the bat­ter evenly be­tween the pa­per cases. Bake for 20 mins un­til golden and risen. Remove the cup­cakes from the oven and leave on a wire rack to cool.

For the cream: In a mix­ing bowl, whip the cream with the ic­ing sugar and vanilla ex­tract un­til semi-stiff peaks form. Trans­fer to a pip­ing bag fit­ted with a star-shaped noz­zle. Pipe swirls of cream on top of the cup­cakes. Gar­nish each with a can­died flower be­fore serv­ing.

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