By
Marian Cooper Cairns, CountryLiving
Top these sweet cupcakes with any edible flower (we used pansies).
Total Time:
Prep:
Level:
Easy
Serves:
24
Ingredients
- 2½ c. all-purpose flour
- 1¾ tsp. baking powder
- ¾ tsp. fine salt
- 14 tbsp. unsalted butter
- 1¾ c. sugar
- 4 large eggs
- 2 tsp. vanilla bean paste or pure vanilla extract
- ¾ c. Buttermilk
- Swiss Meringue Buttercream
- Edible flowers
Directions
- Preheat oven to 350 degrees F. Line 2 standard 12-cup muffin pans.
- Whisk together flour, baking powder, and salt in a bowl. Beat butter on medium speed with an electric mixer until creamy, 2 to 3 minutes. Gradually beat in sugar, until light and fluffy, 1 to 2 minutes. Reduce mixer speed to low and beat in eggs, 1 at a time, just until blended after each addition. Beat in vanilla. Beat in flour mixture alternately with buttermilk, beginning and ending with flour mixture, just until blended after each addition.
- Transfer batter to lined cups. Bake, rotating pans once, until a toothpick inserted in center comes out clean, 24 to 26 minutes. Cool in pans on a wire rack, 15 minutes; transfer to the rack to cool completely. Frost with butter-cream and garnish with edible flowers.
