Violet Cupcakes
Try these simple spring recipe featured in Traverse, Northern Michigan’s Magazine.
Servings: 12
Ingredients
Violet Cupcakes
- 3 cups flour
- 1/4 tsp salt
- 3/4 tsp cream of tartar
- 3/4 cup vegetable shortening
- 2 1/3 cups violet sugar
- 8 egg whites
- 3/4 buttermilk
- 1 tsp vanilla
- 1/2 tsp baking soda dissolved in 2 tablespoons warm water
Violet Frosting
- 2 tbsp flour
- 3/4 cup milk
- 3/4 cup butter
- 3/4 cup violet sugar
- 1/8 tsp salt
- 1 tsp vanilla
Instructions
Violet Cupcakes
- Preheat oven to 350°F. Sift the flour, salt and cream of tartar together. Using an electric mixer, cream together the shortening and sugar in a large mixing bowl. Add egg whites, unbeaten, alternating with sifted flour, salt and cream of tartar mixture. Beat well. Add buttermilk, then vanilla. Beat until blended. Add soda and water mixture. Beat until blended. Pour into a jumbo-sized (3 1/2-inch) muffin tin lined with muffin cups. Bake in 350° oven 20 to 25 minutes or until golden on top. Cool, then frost with violet frosting.
Violet Frosting
- Place flour in a saucepan and stir in a few tablespoons of the milk to make a paste. Add remaining milk. Cook, stirring constantly, over medium heat until mixture boils and thickens. Cool. Cream butter using an electric mixer, gradually adding violet sugar and salt. Beat well. Add cooled milk mixture. Beat until fluffy. Add vanilla. Spread on cooled cake or cupcakes.