Wedding Cupcakes with Edible Flowers

If you're planning a fun DIY wedding reception and don't want to fret over the cake, or you just want an impressive favor to hand out, consider these Wedding Cupcakes with Vanilla Buttercream Frosting and Edible Flowers from "101 Gourmet Cupcakes in 10 Minutes" (Cedar Fort). As author Wendy Paul explains, don't skimp on the butter (or replace with margarine) and be prepared to have at least 1 cup of frosting for every 12 cupcakes. If you're generous with frosting, add an additional cup for every 12 cupcakes you plan to make.

Source: http://www.amazon.com/gp/product/1599552590/ref=as_li_ss_tl?ie=UTF8&tag=craftfocom-20&linkCode=as2&camp=217145&creative=399349&creativeASIN=1599552590

Step 1

WEDDING CUPCAKES

1 box white cake mix
3 eggs
1 cup milk or sour cream
1 tsp. vanilla extract, lemon, or almond extract
edible flowers (try pansies as the first choice)

Mix together all ingredients, except edible flowers. Pour batter into paper liners and fill 3/4 full.

Bake at 350 F for 15 to 18 minutes or until cakes are light golden brown and spring back when lightly touched. Remove from oven and cool completely on a wire rack.

Frost when cooled. Garnish with edible flowers.

Step 2

VANILLA BUTTERCREAM

8 Tbsp. (1 stick) butter, room temperature
303/4 cups powdered sugar, sifted
3-4 tbsp. Milk or cream
2 tsp vanilla extract

Place butter in a large mixing bowl. Beat until light and fluffy, about 30 seconds. Stop beating before adding sugar to avoid a large mess.

Add sugar, 3 tablespoons milk or cream, and vanilla extract. Beat frosting starting on slow, increasing your speed until frosting is nice and creamy. Add up to 1 more tablespoon milk or cream if frosting is too thick.