Baby in Bloom Cupcakes
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Why I Love This Recipe
Edible flowers have been used in cooking since the Roman times. They add unique flavors and a touch of sophistication to desserts.
Ingredients You'll Need
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract
1/2 cup milk
1/4 cup dried edible flowers (like lavender or violas), divided
1 1/2 cups powdered sugar
2 tbsp milk
Additional edible flowers for garnish
Directions
**For the cupcakes:** Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Alternately mix the dry ingredients and milk into the butter mixture, beginning and ending with the dry ingredients. Gently fold in half of the dried edible flowers.
Fill cupcake liners about two-thirds full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
**For the frosting:** In a medium bowl, whisk together powdered sugar and milk until smooth. Add a few drops of food coloring if desired.
Spread the frosting over the cooled cupcakes.
Sprinkle with the remaining dried edible flowers and garnish with additional edible flowers on top.
Pairs Well With
Pairs wonderfully with chamomile tea for a harmonious non-alcoholic match and with sparkling rose wine for a celebratory touch
Questions, Comments & Reviews
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