Violet Tea Cupcakes with Cream Cheese Frosting & Candied Wild Violets

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1 recipe for plain or vanilla cupcakes
1 T. violet tea, ground to fine powder in a mortar and pestle and stirred into the batter before baking
1 batch cream cheese frosting to decorate the cupcakes (recipe below)
½ c. fine sugar and 1 or 2 drops lavender food coloring placed in a plastic bag and rubbed together for sprinkling on top if you wish
candied wild violets to perch on top (recipe here)

Cream Cheese Frosting

Ingredients:
8 ounces cream cheese, softened
½ c. unsalted butter, softened
sifted confectioners’ sugar, about 1 1/3 c.
1 t. vanilla extract

Method:

• In a medium bowl or the bowl of an electric mixer, beat together the cream cheese and butter.

• Add the confectioners’ sugar gradually until the frosting tastes good to you and has a smooth, creamy consistency.

• Add the vanilla extract and beat until well combined.

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