Cupcakes with Violet Monin Syrup & Meringue Icing
I have been making these cupcakes using a vanilla batter and saw the Monin Violet Syrup online and wanted to try it out as it smells just like Parma Violets, which got me reminiscing as it reminds me of when I was little! My daughters thought it tasted like Parma violets too and although I put the Monin Violet Syrup in both the Cupcakes and the Meringue Icing , you can just put in one to get a more subtle flavour.
I will be trying this recipe out again and using a more intense Violet Syrup to get a better colour and a more intense flavour, so do come back and see how I get on.
The Cupcakes themselves are really light and time and time again came out perfectly. I used small cinnamon flavoured red cake decorations, which were perfect and look like little cherries. In fact so much so that my youngest daughter Lara calls them my ‘little cherry cupcakes’, which I just love!
110 g unsalted butter ( at room temperature)
220 g golden caster sugar
3 medium eggs
120 ml semi-skimmed milk
3 tablespoons Monin Violet Syrup
100 g plain flour
175 g self raising flour
For The Meringue Icing
225 g golden caster sugar
1.5 tablespoons cornflour
3 – 4 tablespoons Monin Violet Syrup
- Preheat the oven to gas mark 4 / 180 c
- Line a cupcake baking tray with 14 cupcake paper cases.
- I used a food mixer for this recipe and I creamed the butter and sugar in it beating until pale and creamy and thoroughly mixed.
- One by one add the eggs slowly with the mixer running on low. Make sure you scrape down the bowl after each addition to fully incorporate the mixture.
- Combine both the flours together in a bowl and set aside.
- Add the violet syrup to the milk and mix together and set aside.
- With the mixer on low add one quarter of the flour mixture to the creamed sugar and butter and beat, then slowly add a small amount of the milk and violet syrup mixture and beat well until combined.
- Continue this process until all the flour and milk and violet syrup are fully combined into the creamed butter and sugar, scarping down the sides of the bowl when necessary.
- Add the finished batter to the cupcake cases, I use an ice cream scoop for accurate measuring. Fill the cupcake cases to about two thirds full.
- Bake for 20 – 25 minutes or until you test with a skewer and it comes out clean.
- Leave the cupcakes in their cupcake baking tray to cool for about 10 minutes, and then transfer them to a wire baking rack to cool.
- Once cooled completely you can add the icing. To make the Meringue Icing you need a clean bowl, whisk the egg whites until stiff peaks are formed.
- Combine the golden caster sugar and the cornflour and add 1 tablespoon of the mixture to the whisked egg whites and whisk until totally mixed, this will take a few minutes.
- With the food mixer still whisking on low, slowly add the rest of the sugar and cornflour mixture, and then the violet syrup until the mixture is glossy and fully combined.
- The Meringue Icing is then ready to use immediately, place into a piping bag and pipe onto the cooled chocolate cupcakes.
- You can decorate them with small red cake decorations on top, but they work really well with just the Meringue Icing on it’s own
I hope you have enjoyed reading about this recipe as much as I have enjoyed sharing it with you, I would love to hear your thoughts on it, please feel free to comment below and let me know what you think.
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