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.

Martha Stewart Living, February 2009

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Credit: Con Poulos

Recipe Summary

Yield:
Makes about 35
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

Cook's Notes

Some of the best-tasting edible flowers include nasturtiums, pansies, hibiscus, snapdragons, and violets. Use only flowers that are grown without pesticides.

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Reviews (1)

20 Ratings
  • 5 star values: 1
  • 4 star values: 6
  • 3 star values: 5
  • 2 star values: 5
  • 1 star values: 3
Rating: Unrated
06/24/2010
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 cupcake decorations from CakeCaps.com. The cupcakes turned out great and my family and friends loved them!
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