How to make violet cupcakes

Place the butter and sugar in a large bowl.

Cream until pale and light in texture.

Add the eggs one at a time and beat thoroughly.

Both eggs are now in.

This is the violet syrup I found in France. You can buy it online if you can't find it in shops.

Mix the violet syrup in with the milk.

Add 1/3 of the flour mix to the butter/sugar.

Then add 1/3 of the milk. Repeat until all the flour and milk is mixed in.

Finished batter.

Bake in the oven at gas4/ 180/ 350 for 20-30 minutes. You'll know they're done when they are springy to touch.

Cool them completely on a rack.

To make the buttercream - milk, butter and vanilla extract are placed in the bowl.

Add half the icing sugar and beat thoroughly.

Looks like this.

Fold in the remaining icing sugar. Then beat on full power with a mixer for at least 10 minutes.

This isn't ready.

This is done. It will be very pale and airy.

Next add the violet syrup to taste. You can also add food colouring if the syrup doesn't change the colour of your icing.

Looks like this.

To decorate use a pallet knife to cover the cupcake.

Sprinkle with violet sugar and add some crystallised petals. Alternatively you could just pipe the buttercream on.

You can do them all the same or mix it up.

Yum these are the best.