Everyone has something that can instantly transport them back to their childhood, be it the smell of freshly cut grass, the touch of your favorite bear or the taste of candy you haven’t nibbled upon since you were eight. For me, it’s Parma Violets.
While on a recent charity shop bringe I happened across an old style sweet shop, their shelves were piled high with vintage favorites such as sugar mice, beach balls and, of course, Parma Violets. Instantly I snapped up several packs (50p each, how’s that for inflation!!) with the intention of turning them into cupcakes. Sadly, they didn’t last long and I munched my way through both rolls during the car ride home. I’m a greedy soul really.
Then I remembered my long forgotten bottle of violet liqueur nestled snugly between my loathed bottle of Baileys and never opened bottle of Barcadi. Thirty minutes later I was the proud mama to a batch of parma violet cupcakes. I can see this one being a keeper!
Parma Violet Cupcakes
110g unsalted butter, softened
225g golden caster sugar
2 large free range eggs
150g self raising flour
125g plain flour
2tbsp violet liqueur
Heat the oven to 180C and line a 12 hole muffin tin with paper cases.
In a large mixing bowl cream together the butter and the sugar until well smooth. Add the eggs one at a time, mixing into the mixture between additions.
Sift the flours together into a separate, smaller, bowl. Measure out the milk in a jug and then add the violet liqueur. Add the flour mixture in three additions alternating with the milk.
Spoon the mixture into the paper cases, filling about 2/3 full. Bake for about 25 mins until golden brown and a skewer inserted comes out clean.
Remove from the oven and leave to cool inthe tin for 5-10 minutes. Then turn out to cool completely on a wire rack.
Oh yes, I almost forgot! The winner of the teacup cupcake is none other than Maria of Frills and Spills! If you could drop me an email with your details I’ll get them posted asap 🙂