Blossom-Topped Cupcakes

Recipe Ingredients

16		Paper muffin-cup liners - (2 1/2" dia)
2 cups	125g / 4.4oz	Cake flour (not self-rising)
1 teaspoon	5ml	Baking powder
1/2 teaspoon	2.5ml	Salt
2		Unsalted butter - softened
1 1/2 cups	297g / 10oz	Granulated sugar
4 cups	792g / 27oz	Eggs (large)
1/4 cup	59ml	Whole milk
1 teaspoon	5ml	Vanilla
		Frosting
2		Cream cheese - (8 oz ea) - softened
1 cup	198g / 7oz	Confectioners' sugar
1 teaspoon	5ml	Fresh lemon juice
1/4 teaspoon	1.3ml	Rose water - (optional)

Recipe Instructions

Preheat oven to 350 degrees 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 a pan on a rack 5 minutes and remove from pan.

Frosting: Beat cream cheese with an electric mixer until smooth. Add confectioners' sugar and beat on low speed until incorporated. Add lemon juice and rose water and beat until smooth. Frost cupcakes and garnish.

Garnish: nontoxic and organic (pesticide-free) small roses, pansies, and scented geranium leaves and blackberries dusted with confectioners' sugar.

This recipe yields 16 cupcakes.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9639) - from the TV FOOD - NETWORK

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