Sour Cream Cupcakes with Violet Icing

                     Makes 18

Sour Cream Pound Cake


1 tsp vanilla extract
5 farm fresh eggs
11/2 cup  organic cane sugar
1 3/4 sticks butter*organic- soft room temp

1 cup sour cream

2 cups unbleached cake flour- sifted
* may sub all purpose flour
1 tsp baking soda
1/2 tsp fine sea salt

In large mixing bowl whisk together dry ingredients and set aside.

In mixer fitted with paddle attachment cream butter, vanilla and sugar until light and fluffy. Next add in eggs one at at time mixing well after each addition and scraping down the sides.
 Once eggs are fully incorporated add 1/3
 of dry ingredients then alternate with the sour cream.
Gently mixing after each addition and finishing with the flour mix.   Once batter is ready pour into lined muffin tins filling 3/4 the way.

Place in 350F oven and bake for 20-25min when cupcakes are done the top should spring back to the touch and a toothpick when inserted into the center should come out clean with a few little crumbs.

Remove from the oven and place on cooling racks until completely cool about 1hr

Then decorate with violet icing, flowers or sprinkles

Violet Icing

6 drops violet essence* add more or less to your liking

2 sticks unsalted butter softened 

2 cups powdered sugar - sifted

1 tbsp milk

2 drops lemon juice

1/2 tsp fine sea salt

 * tip you could also add a touch of blue food color for a nice hue to your icing


Beat butter in mixer with paddle attachment then slowly add in sugar 1/2 cup at a time then add rest of ingredients. If  mix is too dry add a little more milk to help soften or if its too wet then add a little more sugar until it looks like a spreadable icing
Enjoy!!