These are the pretty flower cupcakes I told you about in an earlier post, Springtime and Easter Cupcake Cuteness. These were also made by my friend Ann, and this recipe is also from the cookbook Celebrating Cupcakes and Muffins. These cupcakes have chocolate chips in the batter and are topped with a smooth, creamy Royal Icing. They’re perfect for any spring celebration, whether it’s Easter, Mother’s Day, a spring birthday, a garden party–or just whenever you want to make some pretty cupcakes! The original recipe has a custard filling, but Ann made hers just with chocolate chips, and they were very yummy!
FLOWER CUPCAKES, adapted from Celebrating Cupcakes and Muffins
VANILLA CHOCOLATE CHIP CUPCAKE BATTER:
- 1 1/4 stick unsalted butter, softened
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/8 teaspoon salt
- 4 Tablespoons buttermilk
- 1/2 cup semi-sweet chocolate chips
Preheat oven to 350 degrees and line a standard cupcake pan with paper liners. In the bowl of an electric mixer, cream butter and sugar until fluffy and smooth. Add vanilla and eggs, one at a time, beating well after each addition.
In a separate bowl, sift together flour, baking powder, and salt. Gradually add flour mixture to butter mixture, alternating with buttermilk and beating on very low speed just until batter forms. Be careful not to over mix! Gently fold in chocolate chips.
Spoon batter into paper cupcake liners, filling each about 2/3 full. Bake 15 to 20 minutes, or until a toothpick inserted in center of cupcake comes out clean. Transfer pan to a wire rack and let cupcakes cool to room temperature.
TRADITIONAL ROYAL ICING (Makes about 2 cups):
- 2 large egg whites (or 1/4 cup pasteurized liquid egg whites)
- 1 to 1 1/2 Tablespoons fresh lemon juice
- 3 cups confectioner’s sugar
- Gel food coloring, optional
- Flavored extract, optional
In the bowl of an electric mixer, beat egg whites and lemon juice until frothy. Add sugar gradually while beating on medium speed until mixture is smooth and shiny. Increase mixer speed to high and beat for about 5 minutes, until stiff glossy peaks form and mixture is stable enough to glaze a cupcake. To check consistency, dip a spoon in the glaze and draw it upward, letting a bit fall back into the bowl. If the glaze can be seen on the surface of the mixture for 5 to 7 seconds, the icing is ready. If the mixture is still a bit runny, beat in more sugar and test again. Add food coloring and extract if desired and use immediately.
ASSEMBLING THE CUPCAKES:
- 12 edible sugar flowers
- Assorted sprinkles for top of cupcakes, optional
Prepare cupcakes and cool completely. Prepare icing; top each cupcake with 1 teaspoon icing. Sprinkle on colorful sugar or sprinkle toppings if desired, and place a sugar flower in center before icing sets. Set cupcakes aside until icing sets and serve.
Recipe from NancyC | nancy-c.com
This cupcake is so pretty with the pink sugar sprinkled on top…
You can really be creative with these when you’re choosing your frosting color, flowers, and sprinkles. Hope you have fun trying them out! 🙂