Ingredients
3 c. all-purpose flour
2 tsp. salt
1 lb. unsalted butter
2 c. sugar
1 tsp. pure vanilla extract
9 large eggs
Fresh edible flowers
12 oz. unsalted butter
1 lb. confectioners’ sugar
1/2 tsp. pure vanilla extract
Preparation
Step 1Make the cupcakes: Preheat the oven to 325 degrees F. Line standard muffin tins with paper liners. Whisk together the flour and salt.Step 2Cream the butter and sugar with a mixer until pale and fluffy. Reduce the speed to medium, and add the vanilla. Add the eggs in 4 batches, beating well after each addition. Reduce the speed to low, add the flour mixture in 4 batches, and beat until completely incorporated.Step 3Divide the batter among the muffin cups, filling each 3/4 full. Tap the tins on the countertop once to distribute the batter evenly. Bake the cupcakes, rotating the tins halfway through, until a cake tester inserted in the centers comes out clean, about 20 minutes. Transfer the tins to wire racks to cool for 10 minutes then transfer the cupcakes directly to the racks to cool completely. The cupcakes will keep, covered, at room temperature, for up to 2 days.Step 4Make the buttercream: Beat the butter with a mixer on medium-high speed until pale and creamy, about 2 minutes. Reduce the speed to medium and add the sugar, 1/2 cup at a time, beating after each addition, about 5 minutes. (After every 2 additions, increase the speed to high, and beat for 10 seconds, then reduce the speed to medium-high). Add the vanilla, and beat until the buttercream is smooth. (If you’re not using the buttercream immediately, you can cover it and refrigerate for up to 3 days. Simply bring the buttercream to room temperature, and beat on low speed until smooth, before using.)Step 5Decorate the cupcakes: Frost the cupcakes with a generous layer of buttercream, and top each with a few edible flowers. Serve immediately.Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.
