What you’ll need:
1 cup butter (2 sticks butter)
1 (8 oz) package cream cheese
3 cups all-purpose flour (Pillsbury flour or other finer quality flour)
1 teaspoon baking powder
¼ teaspoon salt
2 ¼ cups sugar
2 teaspoon vanilla
Sugared Flowers (recipe follows)
Royal Lemon Icing (recipe follows)
Allow butter, cream cheese, and eggs to stand at room temperature for 30 minutes. Meanwhile, line two 12 cupcake tins with cupcake liners. Combine flour, baking powder, and salt; set aside.
Preheat oven to 325F. In a large mixing bowl beat butter and cream cheese with an electric mixer or a KitchenAid standing mixer set on medium to high speed about 30 seconds or until softened. Gradually add sugar; 2 tablespoons at a time, beating on medium speed about 5 minutes or until very light and fluffy. Add vanilla. Add eggs, one at time, beating on low to medium speed one minute after each addition and scraping down the sides of bowl frequently. Gradually add flour mixture, beating on low speed just until combined. Pour batter into the 24 cupcake lined tins.
Bake in the preheated oven for 35-40 minutes, or until a wooden toothpick inserted near the center comes out clean. Cool cake in cupcake tins on wire rack for 15 minutes. Remove from pan. Cool cupcakes completely on wire rack.
Store cupcakes until the next morning in an airtight container, or place in a baking dish covered with plastic wrap until ready to decorate.
SUGARED FLOWERS (you’ll need to make these first, they‘ll need to set overnight to crisp)
1 large egg white
1 teaspoon water
72 flower petals; pansies, violas, sunflower petals, or gladiola petals; stems removed
Superfine sugar, for sprinkling
Clean paint brush
Whisk egg white with water in a small bowl. Working with one flower at a time and holding it with a pair of tweezers or your index finger and thumb, brush egg wash over entire surface of flower using a small paintbrush. Sprinkle with sugar. Transfer to a baking sheet lined with parchment paper or a Sil Pat to crisp flowers. Let stand at room temperature overnight.
ROYAL LEMON ICING (you’ll need to make this last)
2 large egg whites
4 cups confectioner’s sugar
Juice of 1 lemon
1 teaspoon of lemon zest
3-5 drops yellow food coloring
First, zest your lemon with a fine grater and then juice the lemon; removing seeds and pulp. Set aside.
Beat egg whites until stiff but not dry. Then, add sugar, strained lemon juice, lemon zest, and food coloring. If icing is too thick; add more egg whites; it too thin; add more powdered sugar. Refrigerate up to 2-3 days.
TO DECORATE THE CUPCAKES: Spread a little icing over a cupcake smoothly and evenly and then artistically arrange the flowers on top of the iced cupcakes. Use your imagination for creative style and personal flair.
I had a lot of extra icing left over so I scooped some into a bowl and add some green food coloring to make the petals and centers to accentuate the flowers on the cupcakes. Put the green icing into a Ziploc baggie and snip off one corner. You can use a Ziploc baggie to pipe flowers or a center unto the cupcake flowers. But you could just as easily buy some candied confections like jelly candy gumdrop or some other candied confection to accentuate them as well. Your imagination is the limit. There are a 1,000 possibilities!
After they are decorated, keep them in an airtight container with a lid or plastic covering until ready to serve. Keep refrigerated until ready to eat.
COOK’S NOTE: These cupcakes are completely edible providing you use edible flowers. They make a great dessert for any kid’s birthday party. You can get just as creative with any candy or sugared confection when it comes to decorating. The most important thing is to use your imagination and have fun!
Recipe was inspired by Spring Cupcakes with Sugared Flowers