Name: Blossom-Topped Cupcakes
Cook time: 40 min
Total time: 1 hr 20 min
Yield: Makes 16 cupcakes
Ingredients: 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; 2 (8-ounce) packages cream cheese, softened; 1 cup confectioners sugar; 1 teaspoon fresh lemon juice; 1/4 teaspoon rosewater (optional); Garnish: nontoxic and organic (pesticide-free) small roses, pansies, and scented geranium leaves and blackberries dusted with confectioners sugar

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Blossom-Topped CupcakesRomulo Yanes

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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