There’s no need to perfect your piping skills to create beautiful flower-topped cupcakes. Instead, sprinkle them with a few fresh edible flowers that speak to the season.
3 1/3 cups all-purpose flour
2 teaspoons salt
1 pound (4 sticks) unsalted butter, softened
2 cups sugar
1 teaspoon pure vanilla extract
9 large eggs, room temperature, lightly beaten
Fresh edible flowers (see Helpful Hint below)
Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk together flour and salt.
Cream butter and sugar with a mixer until pale and fluffy. Reduce speed to medium, and add vanilla. Add eggs in 4 batches, beating well after each addition. Reduce speed to low, add flour mixture in 4 batches, and beat until completely incorporated.
Divide batter among muffin cups, filling each 3/4 full. Tap tins on countertop once to distribute batter evenly. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 10 minutes; transfer cupcakes to racks, and let cool. Cupcakes will keep, covered, at room temperature, up to 2 days.
Frost cupcakes with a generous layer of buttercream, and top each with a few edible flowers. Serve immediately.
Edible Flowers, prices vary based on availability, from Sid Wainer and Son, 888-743-9246 or sidwainer.com.