Royal Icing Cross Stitch Cherry Blossom Cupcakes

Cupcakes

Posted by Bobbie N.

About

The aromatic cherry blossom aroma will entice you and the taste will pleasantly surprise you. A light and fluffy cupcake.

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You Will Need (12 things)

  • 1 Vanilla Pod , seed only
  • 21 drop Cherry blossom Extract
  • 1 Kosher Salt
  • 4 Eggs, at Room temperature
  • 227 Grams/1-cup Butter , softened
  • 244 Grams/1-cup Milk
  • 122 grams/1/2-cup Milk , room temperature
  • 20 Grams/3-Tablespoons Cake enhancer
  • 9 Grams/2-teaspoon Baking Powder
  • 355 Grams/3 3/8-cups of cake Flour
  • 15 g Sakura cherry blossom Sugar
  • 400 Grams/ 2-cups Sugar

Steps (4 steps, 60 minutes)

  1. 1

    Prepare mise en place, spray and flour 2 8x2 pans top with parchment paper. Preheat the oven 180 degrees C/ 350 degrees F.

  2. 2

    In a measuring jug whisk eggs, 122 grams/ 1 -cup milk, and cherry blossom.

  3. 3

    In the bowl of a standing mixer, with the paddle attachment, sift all the dry ingredients (including sugars) and mix on low speed just to blend. Add the butter, vanilla seeds, and 244 grams/1 –cup milk. Continue to mix on low speed till the dry ingredients are moistened, raise the speed to medium and beat for about 2 minutes. Scrape down the sides and gradually add the egg- milk mixture in thirds, beating for 35 seconds after each addition. Scrape down the sides.

  4. 4

    Bake for 20 to 25 minutes, or until top our golden brown and spring back when pressed lightly n the center.