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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.

  • yield: Makes 2 dozen

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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.

Source
Martha Stewart Living, May 2007

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Reviews (10)

  • 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.

  • 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!

  • 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!

  • 26 Mar, 2010

    Their supposed to be flat..

  • 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?

  • 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.

  • 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.

  • 15 May, 2008

    What is 10 1/2 Tablespoons equavalent too?

  • 14 Apr, 2008

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

  • 27 Dec, 2007

    make these for spring charity party