Violet velvet cupcakes

These violet velvet cupcakes are appropriately coloured for Lent, but their original cousins, red velvet cupcakes, resembled a swatch of magenta velvet because of their combined texture and colour – caused by the reaction between the buttermilk, vinegar and cocoa.

[Makes 12]

60g unsalted butter, softened
150g castor sugar
1 egg
10g cocoa
15ml violet food colouring (we used AmeriColor Soft Gel Paste Food Color
122 ‘Violet’, from specialist baking shops)
Splash of vanilla extract
120ml buttermilk
150g plain flour
½ tsp salt
½ tsp bicarbonate of soda
1½ tsp white wine vinegar

For the icing

250ml double cream
350g creamed cottage cheese
100g icing sugar, sifted
¼ tsp vanilla extract

To decorate

Sugared or crystallised violets
Lilac sugar flowers (available from specialist baking shops)

1 Preheat the oven to 170°C. Cream butter and sugar until fluffy. Add the egg and mix in well.
2 In a separate bowl, make a paste with the cocoa, food colouring and vanilla. Mix into the butter and sugar.
3 Beat in half the buttermilk, then half the flour and repeat (keep beating throughout). Beat at a high speed until everything is well combined.
4 Turn the mixer down to low speed then add the salt, bicarb and vinegar. Return to high speed and mix for a few more minutes.
5 Spoon the mixture into paper cases, making allowance for the icing once the cupcakes have risen. Bake for 20–25 minutes or until the cupcakes are springy to the touch. Cool on a wire rack.
6 Mix the icing ingredients together until well combined. Spoon and smooth over the tops of the cupcakes once they are completely cool, and decorate.