Tuesday, April 5, 2011

Viola Cupcakes - the result of a Jogging round.....

As the weather was quite good and I was not too busy, I decided to make a little Jogginground in the parc nearby. The grass is green, the flowers are growing..and hundreds of violets... They look so cute and so I made a little pause and started to collect flowers... Hmmm the violet smells wonderful! Starting once again to jogg I came to another part of the parc where there was a complete different odour in the air: the strong smell of garlic. You guess which plant was growing there? Yes, the so called bear´s or wild garlic. Reminds me of a tasty wild garlic soup...but no, today we stay with the violets.... Coming home some of the violets was arranged in small vases and with some of them I went to my kitchen... Before starting I had to buy some violet flavour that I could get in the Center of the City in a special shop for bakers supply. So I had to reserve the violets for at least one day before starting to bake my intended Viola Cupcakes. As Violets inclines to fade quite quick I gave them in a freezer bag, added some drops of water and blew some air into the bag (as if you would blow a balloon) and then tied him up. Then I placed the bag in the lowest part of my fridge where the violets waited until their final destination....and really they stayed as fresh...
Makes about 7 cupcakes, the needed ingredients are:
120 g Wheat Flour
140 g sugar
40 g soft butter
1 1/2 teaspoon baking powder
2 Tbsp. ground almonds
120 ml milk
6 drops of violet flavour (according to your taste add more or less)
For the Frosting:
250g icing sugar
25 ml milk
80 g soft butter
4 drops of violet flavour (take less if you like it more subtle)
Food colouring powder, I choosed a red one
Paper liners for the 12-cup muffin tray

To prepare:
1. Start preparing the cupcakes by mixing flour, baking powder and sugar with butter until you get a sandy consistency.
2. Ad 120 ml of the milk until everything is well combined
3. Add the egg and the violet flavour
5. Spoon in the paper liners (that you have placed in the muffin tray) and disperse some violets on the each cupcake
6. Bake in the 180 C preheated oven for about 25 minutes.
7. Meanwhile the cupcakes bake you can prepare your frosting:
Beat the icing sugar and the soft butter until the mixture is well combined. Then incorporate the milk and the violet flovour slowly in your mixture (add food colouring if you want; if you use food colouring powder take care to add only a very small amount...) and continue beating until the frosting gets fluffy.
8. When your cupcakes have cooled down spoon your frosting on top with a knife and decorate with some violets 


claypotclub said...

How lovely! I've been on an edible flower kick lately. Violas grow all over the place so they're pretty much free. Thanks for the post!

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