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Spring Cupcakes with Sugared Flowers

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.

Martha Stewart Living, May 2007 http://www.marthastewart.com/312683/spring-cupcakes-with-sugared-flowers
3.333335
Rated
66.6667100(34)34
  • 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 (http://www.marthastewart.com/263987/lavender-icing)
    • Sugared Flowers (http://www.marthastewart.com/285076/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.

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