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Spring Cupcakes with Sugared Flowers

70

These dainty confections, iced pale purple, are fit for a modern-day queen.

  • Yield: Makes 2 dozen

Source: Martha Stewart Living, May 2007

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

  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. 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. 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. 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.

Reviews Add a comment

  • 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.
    Reply
  • 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!
    Reply
  • 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!
    Reply
  • Frenchiie
    26 MAR, 2010
    Their supposed to be flat..
    Reply
  • 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?
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • mamadushenko
    15 MAY, 2008
    What is 10 1/2 Tablespoons equavalent too?
    Reply
  • clayhippo
    14 APR, 2008
    Cupcakes were delicious and beautiful but I only got 15 (not 24) out of the recipe, using standard muffin tins. :(
    Reply
  • Diandra
    27 DEC, 2007
    make these for spring charity party
    Reply