Thursday, July 8, 2010

Mini Marigold Cupcakes

For a fresh spin on classic vanilla cupcakes, stir snipped Signet marigold leaves and petals into a white cake mix -- the flowers add a lively citrus flavor. The easy to follow how-to below is from
Better Homes & Gardens.

• 1 pkg. 1-layer white cake mix
• 1/3 cup Signet marigold petals
• 1/3 to 1/2 cup Snipped Signet marigold leaves
• 1 recipe Butter Cream Frosting (below)
• Signet marigold leaves and blossoms


1. Preheat oven to 350 degrees F. Line 1-3/4-inch muffin cup pan with paper bake cups; set aside.

2. Prepare cake mix according to package directions. Stir in Signet marigold petals and leaves. Fill each cup two-thirds full with batter (scant tablespoon per cup). Bake 10 to 12 minutes or until a wooden toothpick inserted in centers comes out clean.

3. Remove cupcakes to wire rack. Cool completely. Frost with Butter Cream Frosting. Top with Signet marigold leaves and blossoms. Makes about 32 cupcakes.

Butter Cream Frosting: 

In medium mixing bowl beat 1/3 cup softened butter until smooth. Gradually add 1 cup powdered sugar, beating well. Slowly beat in 2 tablespoons milk and 1 teaspoon vanilla. Gradually beat in 2 cups powdered sugar, adding additional milk as necessary to reach spreading consistency. If desired, tint with yellow food coloring. Makes 1-1/3 cups frosting.


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