Edible Flowers Cupcakes Recipes

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EDIBLE-FLOWERS CUPCAKES



Edible-Flowers Cupcakes image

There's no need to perfect your piping skills to create beautiful flower-topped cupcakes. Instead, sprinkle them with a few fresh edible flowers that speak to the season.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes about 35

Number Of Ingredients 8

3 1/3 cups all-purpose flour
2 teaspoons salt
1 pound (4 sticks) unsalted butter, softened
2 cups sugar
1 teaspoon pure vanilla extract
9 large eggs, room temperature, lightly beaten
Basic Buttercream
Fresh edible flowers

Steps:

  • 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 3/4 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 2 days.
  • Frost cupcakes with a generous layer of buttercream, and top each with a few edible flowers. Serve immediately.

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