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.
Ingredients
Lavender Icing
Preparation
Step 1
Preheat oven to 350°F. Line standard muffin tins with paper liners. Whisk together flour, baking powder, and salt. Melt butter and chocolate in a heatproof bowl set over (not in) a pan of simmering water; stir until smooth. Remove from heat, and let cool slightly.
Step 2
With an electric mixer on medium speed, beat chocolate mixture and sugar until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture, and beat until just combined.
Step 3
Divide batter evenly among lined cups, filling each two-thirds full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 17 minutes (cupcakes will not be domed). Transfer to wire racks to cool completely.
Step 4
To finish, use a small spoon to coat cupcakes with icing, covering tops completely. Let set, about 1 hour. Top with crystallized flowers. Iced cupcakes can be stored up to 2 days at room temperature in airtight containers.
Lavender Icing
Step 5
Bring milk and lavender just to a boil in a saucepan. Remove from heat, and cover; let steep 10 minutes. Strain through a fine sieve into a bowl, and discard lavender. Whisk in confectioners’ sugar until smooth. Strain again. Add food color, a little at a time, stirring until desired shade is achieved. Use immediately.
