1990s Recipes + Menus
Blossom-Topped Cupcakes
Makes16 cupcakes
- Active time:40 min.
- Start to finish:1 hr. 20 min.
September 1999
For a finishing touch, we took a full-blown, flower-decorated wedding cake to its playful—and miniature—extreme: cupcakes.
For cupcakes
- 16 (2 1/2-inch) paper muffin-cup liners
- 2 cups cake flour (not self-rising)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 sticks unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1/4 cup whole milk
- 1 teaspoon vanilla
For frosting
- 2 (8-oz.) packages cream cheese, softened
- 1 cup confectioners sugar
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon rosewater (optional)
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Garnish:
nontoxic and organic (pesticide-free) small roses, pansies, and scented geranium leaves and blackberries dusted with confectioners sugar
Make cupcakes:
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Preheat oven to 350°F and line 16 (1/3-cup) muffin cups with paper muffin-cup liners.
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Sift together flour, baking powder, and salt. Beat together butter and sugar in a large bowl with an electric mixer until light and fluffy. Add eggs 1 at a time, beating well after each addition, and with mixer on low speed beat in milk and vanilla until just combined (batter will separate). Add flour mixture in 3 batches, beating until just combined after each addition.
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Divide batter among muffin cups and bake in middle of oven until a tester comes out clean, about 20 minutes. Cool cupcakes in pan on a rack 5 minutes and remove from pan.
Make frosting:
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Beat cream cheese with an electric mixer until smooth. Add confectioners sugar and beat on low speed until incorporated. Add lemon juice and rosewater and beat until smooth.
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Frost cupcakes and garnish.
Cooks’ notes:
- You can make cupcakes 1 day ahead (leave them unfrosted) and keep them in an airtight container at room temperature.
- Frosting may be made 2 days ahead and chilled, covered (beat until smooth before using).
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