Blossom-Topped Cupcakes
- 16 (2 1/2-inch) paper muffin-cup liners
- 2 cups cake flour (not self-rising)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 sticks unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1/4 cup whole milk
- 1 teaspoon vanilla
- 2 (8-ounce) packages cream cheese, softened
- 1 cup confectioners sugar
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon rosewater (optional)
- Garnish: nontoxic and organic (pesticide-free) small roses, pansies, and scented geranium leaves and blackberries dusted with confectioners sugar
- Preheat oven to 350F 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 on low speed beat in milk and vanilla until just combined (batter will separate).
- Add flour mixture in 3 batches, beating until just combined after each addition.
- Divide batter among muffin cups and bake in middle of oven until a tester comes out clean, about 20 minutes.
- Cool cupcakes in pan on a rack 5 minutes and remove from pan.
- Beat cream cheese with an electric mixer until smooth.
- Add confectioners sugar and beat on low speed until incorporated.
- Add lemon juice and rosewater and beat until smooth.
- Frost cupcakes and garnish.
paper, cake flour, baking powder, salt, butter, sugar, eggs, milk, vanilla, cream cheese, confectioners sugar, lemon juice, rosewater, roses
Taken from www.epicurious.com/recipes/food/views/blossom-topped-cupcakes-102286 (may not work)