Blossom-Topped Cupcakes

Blossom-Topped Cupcakes
Photo by Romulo Yanes

Ingredients

  • 2 8-ounce packages cream cheese
  • pansies
  • ¼ teaspoon rosewater
  • 1 teaspoon vanilla
  • 4 large eggs
  • 2 sticks unsalted butter
  • blackberries
  • + 11 more ingredients
    • ¼ cup whole milk
    • ½ teaspoon salt
    • nontoxic and organic (pesticide-free) small roses
    • 16 2 1/2-inch paper muffin-cup liners
    • 1 cup confectioners' sugar
    • 1 ½ cups granulated sugar
    • 1 teaspoon fresh lemon juice
    • 2 cups cake flour (not self-rising)
    • confectioners' sugar
    • scented geranium leaves
    • 1 teaspoon baking powder

Preheat oven to 350°F and line 16 (1/3-cup) muffin cups with paper muffin-cup liners. Sift together flour, baking powder, and salt. Beat together butter and sugar in a large bowl with an electric mixer until light and fluffy. Add eggs 1 at a time, beating well after each addition, and with mixer ...

View full recipe at Epicurious

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