Sunday Tea – Violet Cupcakes JoanJuly 10, 2011Art & Culture66 Comments166 views One way of spending Sunday morning, other than in bed, is to infuse your kitchen with a new color. Today that color is violet! For their 90th anniversary show Gucci presented a F2011RTW collection with a color palette like no other: teal, purple, violet, amethyst, lavander, and plum, along with scarlet, amber, and lime. Givenchy adds violet shades for Fall through prints and embroideries. And Missoni and Pucci aren’t far behind either, and use violet shades to accent their color palettes. So what are we to do but blueberry cupcakes with blueberry frosting and candied violet pansies! Let’s start with the candied violet pansies . . . Candied flowers require: 1 Egg White Pansies, or the edible flowers of your choice a bit of Fine Sugar Beat the egg white manually with a fork to a light foam. Use a clean kitchen brush to apply this to your flowers. Sprinkle flowers with sugar. Let them dry on wax paper until, preferably, the next day. Now that these are done, let us move on to some wonderful fresh blueberries . . . I found a great recipe for blueberry muffins that I changed just a bit. For 1 dozen muffins you will need: 115 grams unsalted Butter, at room temperature 260 grams All-purpose Flour ½ Teaspoon Baking Soda 2 tsp Baking Powder 1/2 teaspoon Salt 130 grams Sugar3 Eggs 125 ml Milk 2 Teaspoons Pure Vanilla Extract 2 Teaspoons Cinnamon 200 grams Fresh Blueberries (more or less depending on taste) Preheat the oven to 190 degrees Celsius. In a bowl sift and mix all dry ingredients (flour, baking powder, baking soda and salt). Set aside. In another bowl, using an electric mixer, cream the butter and sugar together at medium spead until light and fluffy. Add the eggs, one by one, then the vanilla and milk. Gradually add you dry ingredients too. Gently fold in the blueberries. Fill your tin and place in the over for about 25min. Or until golden brown and delicious! As for the blueberry frosting all you need is: 115 grams unsalted Butter, at room temperature 300 – 350 grams Powdered Sugar 1/2 Teaspoon Vanilla Extract 100grams Blueberries Simmer blueberries on stove for about 3-5 min. Mash gently with a wooden spatula, then chill in the refrigerator for about 30min. Cream butter and powdered sugar together until smooth. Add vanilla extract, then the chilled blueberry puree. If piping consistency is not yet obtained just add more powdered sugar. Now decorate as desired! Enjoy!