Violet Cupcakes With Meringue Icing

Cupcakes with Violet Monin Syrup & Meringue Icing

Photo montage of a trio of violet cupcakes with a meringue icing and a red sweet on top

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

5 medium egg whites

225 g golden caster sugar

1.5 tablespoons cornflour

3 – 4 tablespoons Monin Violet Syrup

A violet cupcake with a meringue icing topping with a red sweet on top

violet cupcakes with a meringue icing and a red sweet on top


  • 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

violet cupcakes with a meringue icing and a red sweet on top

Monin violet syrup bottle

violet cupcakes with a meringue icing and a red sweet on top

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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My name in red 'Caroline"
I am linking this recipe up with Vicki at Honest Mum and her  #tastytuesdays linky

Tasty Tuesdays on


  1. September 25, 2014 / 5:51 pm

    Those cupcakes sound divine and look even better!
    xo (aka Caroline)

    • September 25, 2014 / 7:06 pm

      Thank so much Caroline, how lovely of you 🙂

  2. September 25, 2014 / 9:18 pm

    Ooh these look and sound very yummy – will have to give them a go! 🙂

  3. September 25, 2014 / 9:20 pm

    Your cupcakes look incredible. I had never thought to add that syrup to icing, great idea! x

  4. September 28, 2014 / 3:00 pm

    These cupcakes look delicious! I used to have that syrup when I was younger, and loved it!

    • October 1, 2014 / 10:44 am

      Thank you, there are so many flavours too, yummy! 🙂

  5. September 30, 2014 / 3:08 pm

    Gosh these look & sound a-m-a-z-i-n-g! Such a good idea.

  6. October 1, 2014 / 9:05 am

    These look brilliant – perfect party food

  7. October 1, 2014 / 12:43 pm

    Your cupcake look brilliant! Love the meringue icing! Great tip to use ice cream scoop to get accurate measure!

  8. October 6, 2014 / 7:25 pm

    They look too pretty to eat (almost)-love the meringue tops! Gorgeous photography too! Thanks for linking up to #tastytuesdays

  9. November 20, 2014 / 8:00 am

    I love the way the icing is like a flower. Very effective.

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