There's no need to perfect your piping skills to create beautiful flower-topped cupcakes. Instead, sprinkle them with a few fresh edible flowers that speak to the season.
- Yield: Makes about 35
Photography: Con Poulos
Source: Martha Stewart Living, February 2009
- 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
Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk together flour and salt.
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.
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.
Frost cupcakes with a generous layer of buttercream, and top each with a few edible flowers. Serve immediately.