Spring Cupcakes with Sugared Flowers

Name: Spring Cupcakes with Sugared Flowers
Ingredients: 0.75 cup plus 2 tablespoons all-purpose flour; 0.5 teaspoon baking powder; 0.5 teaspoon salt; 10.5 tablespoons unsalted butter; 3.5 ounces unsweetened chocolate, finely chopped; 1.333 cups sugar; 2 large eggs; 1 teaspoon pure vanilla extract; Lavender Icing; Sugared Flowers

3.3

(70)

9 Reviews

By

Martha Stewart Editors

Updated on January 16, 2019

Spring Cupcakes with Sugared Flowers — Photo: Sang An

Yield:

2 dozen

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

Ingredients

¾ cup plus 2 tablespoons all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
10 ½ tablespoons unsalted butter
3 ½ ounces unsweetened chocolate, finely chopped
1 ⅓ cups sugar
2 large eggs
1 teaspoon pure vanilla extract
Lavender Icing
Sugared Flowers

Directions

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