Description
Delightful Baby in Bloom Cupcakes ideal for celebrations! Perfectly decorated 'bakery treats' to elevate any special occasion.
1 ½ cups of all-purpose flour1 cup of granulated sugar½ cup of unsalted butter, softened1 cup of milk2 large eggs2 teaspoons of baking powder1 teaspoon of vanilla extract1 cup of edible flowers (like violets, pansies, or marigolds)1/3 cup of powdered sugar (for frosting)food coloring (optional)Buttercream frosting (store-bought or homemade)
Preheat your oven to 350°F (175°C).In a large mixing bowl, sift together the flour, baking powder, and sugar.In another bowl, cream your softened butter until it's light and fluffy.Add the eggs one at a time to the creamed butter, mixing well after each addition, then stir in the vanilla extract and milk until smooth.Gradually add the dry ingredients into the wet mixture, mixing just until incorporated.Gently fold in half of the edible flowers into your batter.Line a cupcake tray with liners and fill each liner about 2/3 full with the batter.Bake in your preheated oven for 18-20 minutes or until a toothpick comes out clean.Allow the cupcakes to cool in the tray for 10 minutes before transferring them to a wire rack.Once your cupcakes are completely cool, frost them with your desired buttercream frosting and decorate with the remaining edible flowers. Notes
Explore the delightful recipe of Baby in Bloom Cupcakes, combining floral beauty with cupcake sweetness, perfect for any occasion.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 12 cupcakes
- Calories: 250
- Sugar: 18g
- Fat: 12g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
