Name: Spring Cupcakes with Sugared Flowers
Yield: 2
Ingredients: 3/4 c. all-purpose flour -; 2 tbsp. all-purpose flour -; 1/2 tsp. baking powder -; 1/2 tsp. salt -; 10 1/2 tbsp. unsalted butter -; 3 1/2 oz. unsweetened chocolate -; 1 c. sugar -; 2 large eggs -; 1 tsp. pure vanilla extract -; Lavender Icing -; Sugared Flowers -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Spring Cupcakes with Sugared Flowers

1. 3/4 c. all-purpose flour -

2. 2 tbsp. all-purpose flour -

3. 1/2 tsp. baking powder -

4. 1/2 tsp. salt -

5. 10 1/2 tbsp. unsalted butter -

6. 3 1/2 oz. unsweetened chocolate -

7. 1 c. sugar -

8. 2 large eggs -

9. 1 tsp. pure vanilla extract -

10. Lavender Icing -

11. Sugared Flowers -

How to cook deliciously - Spring Cupcakes with Sugared Flowers

1. Stage

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

2. Stage

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. Stage

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. Stage

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. Stage

Spoon Lavender 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.