Spring Cupcakes with Sugared Flowers

These dainty confections, iced pale purple, are fit for a modern-day queen. The hue of the topping hints at its soothing floral flavor and aroma, achieved by steeping dried lavender in milk.

Source
Martha Stewart Living, May 2007
Spring Cupcakes with Sugared Flowers
  • yield Makes 2 dozen

Ingredients

  • 3/4 cup plus 2 tablespoons all-purpose flour

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon salt

  • 10 1/2 tablespoons unsalted butter

  • 3 1/2 ounces unsweetened chocolate, finely chopped

  • 1 1/3 cups sugar

  • 2 large eggs

  • 1 teaspoon pure vanilla extract

  • Lavender Icing

  • Sugared Flowers

Directions

  1. Step 1

    Preheat oven to 350 degrees. Line 2 standard 12-cup muffin tins with paper liners. Whisk flour, baking powder, and salt.

  2. Step 2

    Put butter and chocolate into a heatproof bowl set over a pan of simmering water; stir until smooth. Remove from heat, and let cool slightly.

  3. Step 3

    With an electric mixer on medium speed, beat chocolate and sugar for 3 minutes. Add eggs, one at a time, and beat until combined. Beat in vanilla. Reduce speed to low. Add flour mixture; beat until just combined.

  4. Step 4

    Divide batter evenly among muffin cups. Bake until set and a cake tester inserted into centers comes out clean, about 18 minutes. Transfer to wire racks; let cool completely.

  5. Step 5

    Spoon icing over cupcakes, covering tops completely. Let set, about 1 hour. Decorate with sugared flowers. Cupcakes can be stored in single layers in airtight containers for up to 2 days.

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Reviews (11)

  • chloeg1
    12 Aug, 2011

    The brownie recipe is simple and amazing! Unfortunately I decided to put lavender oil in the batter and it overpowered the chocolate flavor :( This is the first time I've worked with lavender.
  • Chalkyjonathan
    4 Jun, 2010

    I made these... the brownie part was wonderful... but...

    The icing was very runny (and a little granular) and didn't set overnight.

    I don't doubt it was me... not the recipe... so please don't let this hinder you from making these beautiful cupcakes!

    Can anyone tell me what happened?

    Thanks!
  • Chalkyjonathan
    4 Jun, 2010

    I made these... the brownie part was wonderful... but...

    The icing was very runny (and a little granular) and didn't set overnight.

    I don't doubt it was me... not the recipe... so please don't let this hinder you from making these beautiful cupcakes!

    Can anyone tell me what happened?

    Thanks!
  • barb18
    2 Apr, 2010

    Those are so cute and vibrant! http://diabeticsnacker.blogspot.com/
  • Frenchiie
    26 Mar, 2010

    Their supposed to be flat..
  • RuthAndre
    25 Mar, 2010

    I have just tried the recipe. The cakes rose and then dropped flat. The flavour is delicious but I cannot serve to my guests. Is it because there is so little flour or what?
  • CarrieMO
    13 May, 2009

    Any tried to adjust to high alititude? I've tried this recipe 3 times now, with 3 different adjustments and they keep falling. They taste great, but I want them to look gorgeous too. I live in Colorado, so about 5,000 ft.
  • blue312skygirl
    13 Jan, 2009

    This is one stick of butter(Equals 8 tablespoons) and then 2 and a half more tablespoons of butter. Measuremens are on the paper around the butter.
  • mamadushenko
    15 May, 2008

    What is 10 1/2 Tablespoons equavalent too?
  • clayhippo
    14 Apr, 2008

    Cupcakes were delicious and beautiful but I only got 15 (not 24) out of the recipe, using standard muffin tins. :(
  • Diandra
    27 Dec, 2007

    make these for spring charity party
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