afaerytalelife:Springtime Recipes ― Edible Flower CupcakesIngredients —• 3 ⅓ cups all-pur

afaerytalelife:

Springtime Recipes ― Edible Flower Cupcakes


Ingredients —

• 3 ⅓ cups all-purpose flour
• 2 teaspoons salt
• 1 lb. (4 sticks) unsalted butter, softened
• 2 cups sugar
• 1 teaspoon pure vanilla extract
• 9 large eggs, room temperature, lightly beaten
• Buttercream
• Fresh edible flower petals (roses, pansies, lavender, etc.)


Directions —

• Preheat oven to 325° degrees. Line standard muffin tins with paper liners. Whisk together flour and salt.

• 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 ¾ 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 two days.

• Frost cupcakes with a generous layer of buttercream, and top each with a few edible flowers, such as pansies. Serve immediately.