Sunflower cupcakes

 
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Sunflower Cupcakes

Ingredients

  • 1/2 c. butter
  • 1 c. sugar
  • 2 eggs
  • 1 egg yolk
  • 1 tsp. vanilla extract
  • 1 1/2 c. cake flour
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 c. milk
  • 1/4 c. milk
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Directions

40 minutes
  • 1Heat oven to 400 degrees F. Place 18 3 1/4 ounce paper party cups onto a doubled layer of heavy duty baking pans and set aside. Combine the flour, baking powder, and salt together in a large bowl by stirring using a whisk and set aside.
  • 2Beat the butter and sugar together using a mixer set on medium high speed until light and fluffy. Beat in the eggs and yolk until well mixed and add the vanilla extract. Reduce the mixer speed to medium low and add the flour in thirds, alternating with the milk, beating to incorporate with each addition. At the final addition, beat at medium high speed for 1 to 2 minutes until batter is smooth.
  • 3Fill each of the paper party cups 3 tablespoons of batter and bake for about 19 minutes. Remove cakes from the pan and cool completely on a wire rack.
  • 4To make the sunflower petals, tint your favorite white frosting (Try Almost Homemade Buttercream) with yellow food coloring and fill a piping bag fitted with a Wilton #67 leaf tip. Starting at the center of the cupcake, slowly pipe the frosting towards the outer edge. Release pressure from the bag and pull up slightly to create the point tip of the petal end.
  • 5Repeat all the way around the cupcake, slightly overlapping petals to mimic the look of a sunflower. Place 1/2 teaspoonful of chocolate fudge ice cream topping for the center of the sunflower. Chill to set the chocolate.
 

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