Glace-iced cupcakes with sugared violets

Preparation Time 30 minutes
Cooking Time 25 minutes
Makes 20

Ingredients
* 250g butter, softened
* 430g (2 cups) caster sugar
* 6 eggs
* 225g (11/2 cups) plain flour
* 150g (1 cup) self-raising flour
* 170g (2/3 cup) sour cream
* Silver cachous, to decorate
Sugared violets
* 1 egg white
* 100g (1/2 cup) caster sugar
* 30 fresh violets
Glace icing
* 450g (3 cups) icing sugar mixture
* 10g butter, softened
* 1 tbs milk
* 2 drops blue liquid food colouring


Method
1. Preheat oven to 180°C. Line twenty 80ml (1/3-cup) capacity muffin pans with paper cases.
2. Use an electric beater to beat together the butter and sugar in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until combined. Stir in the flours and sour cream until combined. Spoon mixture evenly among prepared pans. Bake in preheated oven for 20 minutes or until a skewer inserted into the centres comes out clean. Remove from oven. Transfer to a wire rack to cool completely.
3. To decorate:
4. To make the sugared violets, use a fork to whisk the egg white in a small bowl until thin and slightly frothy. Place sugar in a separate small bowl. Line a baking tray with non-stick baking paper. Use a small, clean paint brush to lightly brush the petals of 1 violet with egg white (don't brush too much egg white onto petals as it may cause the sugar to clump). Sprinkle the flower with sugar to evenly coat and gently shake off any excess. Place the flower on the prepared tray. Repeat with the remaining violets, egg white and sugar. Set aside for 30 minutes to dry.
5. To make the glace icing, combine the icing sugar mixture and butter in a medium heatproof bowl. Gradually add the milk, stirring with a wooden spoon until a firm paste forms. Place the bowl over a saucepan half-filled with simmering water. Stir over low heat for 5 minutes or until sugar dissolves and icing is runny. Remove from heat. Add the food colouring and stir until well combined.
6. Spoon icing evenly over cupcakes.
7. Sprinkle half the cupcakes with cachous. Arrange 3 violets on top of each of the remaining cupcakes.

Source
Australian Good Taste - Page 67
Recipe by Sarah Hobbs