Do you have a thing for rose and violet creams? If so, you might like these light and delicately scented rose and violet fairy cakes. The recipe is a standard fairy cake one, except it also includes white chocolate as well as the afore mentioned rose and violet flavours. Perfect for a spring afternoon tea.
Melt the chocolate in a bowl suspended over a pan of hot water. Don't let it get too hot and as soon as it's melted, set aside to cool a little.
60 g white chocolate
In a large bowl, cream the butter and sugar together until light and fluffy.
150 g unsalted butter, 150 g golden caster sugar
Add the white chocolate and cream some more. Keep the chocolate bowl, you'll need it later. Don't be tempted to lick it out. Not yet anyway!
Beat in the eggs one at a time.
2 large eggs
Sift in the flour and baking powder and stir gently into the batter.
150 g plain flour, 1 tsp baking powder
Add the violet and rose liqueur and stir gently until just combined.
2 tbsp violet and rose liqueur
Spoon into a tin lined with 15 fairy cake cases, filling to about ¾ of the way up.
Bake at 180℃ (160℃ fan, 350℉, Gas 4) for 20 minutes or until well risen and firm to the touch. Then remove from the tin and leave on a wire rack to cool.
Buttercream Icing
Using the same bowl as before, melt the white chocolate suspended over a pan of hot water. Leave to cool slightly.
40 g white chocolate
Cream the butter and icing sugar together until light and fluffy.
50 g unsalted butter, 130 g icing sugar
Beat in the chocolate.
Beat in the liqueur.
2 tbsp violet and rose liqueur
Spread over the cooled cakes and top with crystallised or fresh violets.
Notes
Fairy cakes are smaller than cupcakes. If you'd rather make cupcakes, the quantities given here should make 12. They may need to bake a little longer though.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.