These delicious, pale purple sweets are perfect for a modern queen. The recipe, from Martha Stewart Living in May 2007, makes more than a dozen and includes ingredients such as flour, baking powder, salt, unsalted butter, chopped unsweetened chocolate, sugar, eggs, pure vanilla extract, lavender, and sugared flowers. To make them, preheat the oven to 350 degrees and line a 12-cup standard muffin tin with paper liners. Whisk together the flour, baking powder, and salt. Melt the butter and chocolate in a heatproof bowl set over a pot of simmering water; stir until smooth. Remove from heat and let cool slightly. With an electric mixer on medium speed, beat the chocolate and sugar for 3 minutes. Add the eggs, one at a time, then beat until combined. Mix in the vanilla. Reduce the speed to low and add the flour mixture. Beat until just combined. Divide the batter evenly among the cups. Bake until set and a cake tester inserted in centers comes out clean, about 18 minutes. Transfer to wire racks and let cool completely. Spoon the icing onto the cupcakes, covering the tops completely. Let set, about 1 hour. Decorate with sugared flowers. The cupcakes can be stored in a single layer in airtight containers for up to 2 days.
27.04.2023 @ 06:50
These delicious, pale purple sweets are perfect for a modern queen. The recipe, from Martha Stewart Living in May 2007, makes more than a dozen and includes ingredients such as flour, baking powder, salt, unsalted butter, chopped unsweetened chocolate, sugar, eggs, pure vanilla extract, lavender, and sugared flowers. To make them, preheat the oven to 350 degrees and line a 12-cup standard muffin tin with paper liners. Whisk together the flour, baking powder, and salt. Melt the butter and chocolate in a heatproof bowl set over a pot of simmering water; stir until smooth. Remove from heat and let cool slightly. With an electric mixer on medium speed, beat the chocolate and sugar for 3 minutes. Add the eggs, one at a time, then beat until combined. Mix in the vanilla. Reduce the speed to low and add the flour mixture. Beat until just combined. Divide the batter evenly among the cups. Bake until set and a cake tester inserted in centers comes out clean, about 18 minutes. Transfer to wire racks and let cool completely. Spoon the icing onto the cupcakes, covering the tops completely. Let set, about 1 hour. Decorate with sugared flowers. The cupcakes can be stored in a single layer in airtight containers for up to 2 days.