Name: Sweet violet cakes
Cook time: 45 min
Total time: 45 min
Ingredients: 6 tablespoon butter, softened; 85 gram cream cheese, softened; 2 teaspoon finely grated lemon peel; 2/3 cup sugar; 2 eggs; 1/3 cup self-rising flour; 1/2 cup all-purpose flour; tea-lights; fresh violets; Lemon cream cheese; 2 tablespoon butter, softened; 85 gram cream cheese, softened; 1 teaspoon finely grated lemon peel; 1 1/2 cup powdered sugar

Ingredients

6 tablespoon butter, softened

85 gram cream cheese, softened

2 teaspoon finely grated lemon peel

2/3 cup sugar

2 eggs

1/3 cup self-rising flour

1/2 cup all-purpose flour

tea-lights

fresh violets

Lemon cream cheese

2 tablespoon butter, softened

85 gram cream cheese, softened

1 teaspoon finely grated lemon peel

1 1/2 cup powdered sugar

Method

1.Preheat oven to 350°F. Line 6-hole oversize (Texas) or 12-hole standard muffin pan with paper baking cups.

2.Beat butter, cheese, lemon peel, sugar and eggs in small bowl with electric mixer until light and fluffy.

3.Add sifted flours; beat on low speed until just combined. Divide mixture among baking cups; smooth surface.

4.Bake large cakes about 35 minutes, small cakes about 25 minutes. Turn cakes onto wire rack to cool.

5.Make lemon cream cheese frosting. Beat butter, cream cheese and lemon peel in small bowl with electric mixer until light and fluffy; gradually beat in sifted powdered sugar.

6.Spread cakes with frosting; decorate with tea-lights and violets.

Women's Weekly Food