SPRING CUPCAKES WITH SUGARED FLOWERS
These dainty confections, iced pale purple, are fit for a modern-day queen.
Provided by Martha Stewart
Categories Cupcake Recipes
Yield Makes 2 dozen
Number Of Ingredients 10
Steps:
- 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 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.
SPRING CUPCAKES
Provided by Martha Stewart
Categories Cupcake Recipes
Yield Makes 12 jumbo cupcakes
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees.with a rack in the center. Line jumbo muffin pans with paper baking cups; set aside. In a medium bowl, sift together flour, baking powder, salt, and baking soda; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3 to 5 minutes. With mixer running, add eggs and vanilla extract; beat until combined.
- With mixer on low speed, add 1 cup reserved flour mixture; mix until combined. Add 1/2 cup buttermilk; combine. Alternate adding flour mixture and buttermilk, ending with flour, until all has been incorporated.
- Divide batter evenly among baking cups. Bake until light golden brown and a cake tester inserted into middle comes out clean, 25 to 30 minutes. Rotate pans halfway through baking. Transfer pans to a wire rack to cool.
- To decorate, frost each cupcake with about 3 tablespoons buttercream. Gently press each frosted cupcake into sprinkles, rolling around so that entire surface is coated. On a lightly sugared piece of parchment paper, roll out jellied-citrus slices to about 1/8 inch thick. Use 3/4- to 2-inch gum-paste petal cutters to cut petals from the jellied-citrus slices. Use a 3/4- or 1/4-inch pastry tip to cut out the centers of flowers. Use the green citrus slices and a small petal cutter to cut out leaves for the flowers. Place citrus dots in center of cupcakes, and arrange jellied petals around each center to form a flower. Arrange leaves as desired.
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