Preheat oven to 350 degrees. Line 2 standard 12-
cup muffin tins with paper liners. Whisk flour,
baking powder, and salt.
Put butter and chocolate into a heatproof bowl set
over a pan of simmering water; stir until smooth.
Remove from heat, and let cool slightly.
With an electric mixer on medium speed, beat
chocolate and sugar for 3 minutes. Add eggs, one at
a time, and beat until combined. Beat in vanilla.
Reduce speed to low. Add flour mixture; beat until
just combined
Divide batter evenly among muffin cups. Bake until
set and a cake tester inserted into centers comes
out clean, about 18 minutes. Transfer to wire racks;
let cool completely
Spoon icing over cupcakes, covering tops completely.
Let set, about 1 hour. Decorate with sugared
flowers. Cupcakes can be stored in single layers in
airtight containers for up to 2 days
Originally Submitted
1/22/2011
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