Violet Cupcakes
Ingredients
- For the batter
- 1 whole Lime
- 25 grams candied ginger
- 1 egg
- 125 grams sugar
- 80 milliliters vegetable oil
- 250 milliliters Buttermilk
- 250 grams Pastry flour
- 2 tsps Baking powder
- ½ tsp baking soda
- For the decoration
- 150 milliliters Whipped cream (30%)
- 2 Tbsps powdered sugar
- 24 Violet
- 24 small Baking cups
- 1 Mini muffin baking tin (24 wells)
Preparation steps
Preheat the oven to 180°C (approximately 350°F) top and bottom heat. Place the paper muffin liners into the wells of the mini muffin pan. Rinse the lime with hot water, pat dry, finely grate the zest and squeeze the juice. Finely chop the candied ginger and whisk together with the egg and grated lime zest. Stir in the sugar, vegetable oil, buttermilk and 2 tablespoons lime juice. Mix the flour with the baking powder and baking soda in a bowl. Quickly stir the egg mixtureinto the flour mixture until all ingredients are moistened. Spoon the batter into the paper liners in the muffin tin. Bake the cupcakes in the hot oven on the middle rack about 25 minutes until golden brown and a toothpick comes out clean. Carefully remove the cupcakes from the baking pan and let cool on a wire rack.
To serve, beat the cream until stiff and stir in the powdered sugar. Spoon the cream into a piping bag fitted with a star tip and pipe onto the cupcakes. Decorate with violets and serve.
