Dessert: Spring Cupcakes with Sugared Flowers

These dainty confections, iced with a pale shade of royal purple, are fit for a modern-day queen and her retinue. Dark, indulgent brownie batter is baked in gilded cupcake liners. The delicate hue of the smooth topping hints at its soothing floral flavor

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 1/3 c. sugar
2 large eggs
1 tsp. pure vanilla extract
Lavender Icing
Sugared Flowers

Instructions

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 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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