Food & Cooking Recipes Dessert & Treats Recipes Cupcake Recipes Spring Cupcakes with Sugared Flowers 3.3 (70) 9 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on January 16, 2019 Rate PRINT Share Close Photo: Sang An Yield: 2 dozen These dainty confections, iced pale purple, are fit for a modern-day queen. Ingredients ¾ cup plus 2 tablespoons all-purpose flour ½ teaspoon baking powder ½ teaspoon salt 10 ½ tablespoons unsalted butter 3 ½ ounces unsweetened chocolate, finely chopped 1 ⅓ cups sugar 2 large eggs 1 teaspoon pure vanilla extract Lavender Icing Sugared Flowers Directions 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 appeared: Martha Stewart Living, May 2007 Rate It PRINT