Violet Cupcakes

Ingredients

• 1 untreated lime
• 25 g candied ginger
• 1 egg
• 125 g sugar
• 80 ml plant oil
• 250 ml buttermilk
• 250 g flour
• 2 tsp Baking powder
• 0.5 tsp Baking soda
• 150 ml whipping cream (30%)
• 2 tbsp powdered sugar
• 24 violet flowers
• 24 small paper cups
• 1 mini muffin tin (24 cavities)

Instructions

1. 1.

   Preheat the oven to 180°C (350°F) fan or conventional heat. Place the paper cups into the depressions of the mini muffin tin. Wash the lime hot, pat dry, grate the zest finely and squeeze out the juice. Finely chop the candied ginger, whisk with the egg and grated lime zest. Stir in the sugar, plant oil, buttermilk and 2 tbsp lime juice. In a bowl combine flour, baking powder and baking soda. Quickly fold the wet mixture into the dry until all ingredients are moist. Divide the batter among the paper cups in the tin. Bake the muffins on the middle rack for about 25 minutes until golden‑yellow (test with a skewer). Carefully lift the muffins from the tin and cool on a wire rack.

2. 2.

   For serving, whip the cream stiff, fold in powdered sugar. Fill a piping bag fitted with a star tip and pipe onto the muffins. Decorate with violet flowers.