Edible-Flowers Cupcakes
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- Yield Makes about 35
Ingredients
- 3 1/3 cups all-purpose flour
- 2 teaspoons salt
- 1 pound (4 sticks) unsalted butter, softened
- 2 cups sugar
- 1 teaspoon pure vanilla extract
- 9 large eggs, room temperature, lightly beaten
- Basic Buttercream
- Fresh edible flowers (see Helpful Hint below)
Directions
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Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk together flour and salt.
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Cream butter and sugar with a mixer until pale and fluffy. Reduce speed to medium, and add vanilla. Add eggs in 4 batches, beating well after each addition. Reduce speed to low, add flour mixture in 4 batches, and beat until completely incorporated.
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Divide batter among muffin cups, filling each 3/4 full. Tap tins on countertop once to distribute batter evenly. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 10 minutes; transfer cupcakes to racks, and let cool. Cupcakes will keep, covered, at room temperature, up to 2 days.
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Frost cupcakes with a generous layer of buttercream, and top each with a few edible flowers. Serve immediately.
Cook's Note
Edible Flowers, prices vary based on availability, from Sid Wainer and Son, 888-743-9246 or sidwainer.com.
I made these cupcakes and thought they were great! I did find that they needed a little more flour than the recipe called for (at least when I made them). Instead of topping them with the edible flowers, I used edible <a href="http://www.cakecaps.com/">cupcake decorations</a> from CakeCaps.com. The cupcakes turned out great and my family and friends loved them!