Violet, You're Tuning Violet (Cupcakes)

Ingredients:
1 stick of butter (110g)
1 cup of sugar (225g)
2 eggs
120ml milk
1.5 tbsp violet syrup
1.33 cup of self-rising flour (150g)
1 cup plain flour (125g)
Crystallised violet petals

Steps:
Preheat the oven to 180c, line a 12 hole muffin pan with cupcake liners.
Cream the butter and sugar until pale and smooth. Add the eggs, one at a time, mixing after each addition.
Measure the milk into a measuring cup, stir in the violet syrup. Sift the flours into a separate bowl and stir together.
Add one-third of the flour mixture to the creamed butter and sugar and beat well. Pour in one-third of the milk mixture and beat again. Repeat until all are combined.
Spoon the batter evenly into the muffin cases. Bake for about 25 minutes. When cool, decorate with violet buttercream icing (see below) and petals.

Ingredients:
1 stick of butter (115g)
60ml milk
1 tsp vanilla extract
4 cups confectioner's sugar (500g)
2 tbsp violet syrup

Steps:
Beat together the butter, milk, and vanilla, gradually add the sugar, beat until smooth. Add a little of the syrup and beat well. Continue to add more syrup until desired taste and color are reached.