Melt 60g good quality white chocolate with 1 tsp vanilla extract over a pan of hot water and leave to cool slightly. Cream 150g margarine with 150g caster sugar until light and fluffy. Add the white chocolate and cream some more.
Beat in two duck eggs one at a time (large hens eggs would be fine). Sift in 150g plain flour with 1 teaspoon of baking powder and gently stir. Add 2 tbsp violet and rose liqueur and stir gently until just combined.
Spoon into 12 fairy cakes cases, filling to about 3/4 of the way up. Bake at 180C for 20 minutes, and then leave on a wire rack to cool.
Melt the remaining 40g of good quality white chocolate with the remaining vanilla extract over a pan of hot water and leave to cool slightly.
Cream 50g margarine with 130g icing sugar. Beat in the melted chocolate and 2 tbsp violet and rose liqueur. Spread over the cooled cakes and top with crystallised violets.
Recipe courtesy of Choclette, Chocolate Log Blog