Lavender-Iced Brownie Cupcakes

Name: Lavender-Iced Brownie Cupcakes
Ingredients: 3/4 cup plus 2 tablespoons all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1/2 cup (1 stick) plus 2 1/2 tablespoons unsalted butter, cut into pieces, room temperature; 3 1/2 ounces unsweetened chocolate, finely chopped; 1 1/3 cups sugar; 2 large eggs, room temperature; 1 teaspoon pure vanilla extract; Lavender Icing (recipe follows); Crystallized Flowers (page 322); 1/3 cup milk; 1/2 teaspoon dried lavender (see Sources, page 342); 3 cups confectioners’ sugar, sifted; Violet gel-paste food color; (makes enough for 24 cupcakes)

January 24, 2012

Appearances can be deceiving: These sugared flower–topped cupcakes look like dainty petits four, but the lavender-flavored and-colored icing hides a rich chocolate brownie cupcake. Look for dried lavender at specialty markets or online; edible pesticide-free flowers can be found at baking-supply stores. You can also make the icing without the lavender.

Recipe notes

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