Description
Delightful vanilla cupcakes adorned with vibrant, edible flowers, perfect for any special occasion.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
- 2 tsp baking powder
- ½ tsp salt
- Edible flowers for decoration (pansies, violas, nasturtiums)
Instructions
- Preheat your oven to 350°F. Line a cupcake pan with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In another bowl, cream together softened butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Gradually add the dry ingredients alternately with milk, starting and ending with the dry ingredients. Do not overmix.
- Gently fold in the edible flower petals, ensuring they are evenly distributed.
- Scoop batter into prepared liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use a light hand when folding in the flower petals to prevent them from breaking. Decorate with frosting and additional flowers for a stunning finish.
