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