These dainty confections, iced pale purple, are fit for a modern-day queen.
Ingredients
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¾ cup plus 2 tablespoons all-purpose flour
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½ teaspoon baking powder
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½ teaspoon salt
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10 ½ tablespoons unsalted butter
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3 ½ ounces unsweetened chocolate, finely chopped
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1 ⅓ cups sugar
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2 large eggs
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1 teaspoon pure vanilla extract
Directions
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Preheat oven to 350 degrees. Line 2 standard 12-cup muffin tins with paper liners. Whisk flour, baking powder, and salt.
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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.
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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.
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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.
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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.