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Spring Cupcakes with Sugared Flowers

  • 24servings

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Source: ca.delish.comReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsH, D
MineralsNatrium, Fluorine

Ingredients Jump to Instructions ↓

  1. 3/4 cup(s) all-purpose flour

  2. 2 tablespoon(s) all-purpose flour , combined with above flour

  3. 1/2 teaspoon(s) baking powder

  4. 1/2 teaspoon(s) salt

  5. 10 1/20 tablespoon(s) unsalted butter

  6. 3 1/20 ounce(s) unsweetened chocolate , finely chopped

  7. 1 1/3 cup(s) sugar

  8. 2.00 large eggs

  9. 1.00 teaspoon(s) pure vanilla extract

  10. Lavender Icing

  11. Sugared Flowers

Instructions Jump to Ingredients ↑

  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 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.

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