For the cakes

• 180 g soft butter

• 135 g sugar

• 8 g vanilla sugar

• 4 eggs

• 180 g self-rising flour

• pinch of salt

• cupcake tins

For the topping

• 2 eggs

• 100 g caster sugar

Ingredients & Requirements (12 pieces)

Preparation

Preparing the cupcakes

Mix the butter, sugar and vanilla sugar in a bowl until you have a creamy mixture.

Add the eggs one by one and continue mixing until they are fully absorbed.

Add the salt and self-rising flour bit by bit, mix so that it becomes a fluffy batter.

Divide the batter over the tins and bake the cupcakes for 20 minutes at 175°C until they are ready.

Preparing the meringue topping

Whisk the egg whites in a clean, dry bowl until stiff.

Add the caster sugar in three phases. Hold off adding the next part until the sugar is fully dissolved.

Whisk until the egg white shines and peaks.

Spoon the egg white into a piping bag and pipe nice tufts onto the cupcakes.

Decorate with the edible violets.