Spring Cupcakes With Sugared Flowers Recipes

SPRING CUPCAKES WITH SUGARED FLOWERS

Spring Cupcakes with Sugared Flowers image

These dainty confections, iced pale purple, are fit for a modern-day queen.

Provided by Martha Stewart

Yield Makes 2 dozen

Number Of Ingredients 10

Ingredients

3/4 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
10 1/2 tablespoons unsalted butter
3 1/2 ounces unsweetened chocolate, finely chopped
1 1/3 cups sugar
2 large eggs
1 teaspoon pure vanilla extract
Lavender Icing
Sugared Flowers

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.

SUGARED FLOWERS

Sugared Flowers image

Use these candied flowers to embellish our Spring Cupcakes or any dessert you like.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Yield Makes 72

Number Of Ingredients 4

Ingredients

1 large egg white
1 teaspoon water
72 purple pesticide-free edible flowers, such as pansies and violas, stems removed
Superfine sugar, for sprinkling

Steps:

Whisk egg white with water in a small bowl. Working with 1 flower at a time and holding it with tweezers, brush egg wash over entire surface of flower using a small paintbrush. Sprinkle with sugar. Transfer to a baking sheet lined with parchment to crisp flowers. Let stand at room temperature overnight. Sugared flowers can be stored in single layers in airtight containers at room temperature for up to 3 months.

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