Royal Icing Cross Stitch Cherry Blossom Cupcakes

Cupcakes

https://www.cutoutandkeep.net/projects/royal-icing-cross-stitch-cherry-blossom-cupcakes • Posted by Bobbie N.

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

You will need

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

Project Budget

Time

Difficulty

Description

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

Instructions

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

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