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
Preparation
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.
From: Cooking with Flowers © 2013 by Miche Bacher Buy the book
