# What you'll need:
→ Cupcake Base
01 - 1.5 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 0.25 teaspoon baking soda
04 - 0.25 teaspoon fine salt
05 - 0.5 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 2 teaspoons pure vanilla extract
09 - 0.5 cup whole milk, room temperature
→ Buttercream Frosting
10 - 0.75 cup unsalted butter, softened
11 - 2 cups powdered sugar, sifted
12 - 1.5 tablespoons whole milk
13 - 1 teaspoon pure vanilla extract
14 - Pinch salt
→ Decoration
15 - 0.5 cup assorted edible flowers (such as violets, pansies, calendula, nasturtiums), rinsed and gently patted dry
# Preparation steps:
01 - Preheat the oven to 350°F. Line a 12-cup muffin tin with paper cupcake liners.
02 - In a medium mixing bowl, whisk together all-purpose flour, baking powder, baking soda, and salt.
03 - In a large bowl, cream softened butter and granulated sugar together with an electric mixer until pale and fluffy, about 2–3 minutes.
04 - Beat in the eggs one at a time, ensuring each is fully incorporated, then mix in the pure vanilla extract.
05 - Add half of the dry mixture to the butter-sugar base, mixing gently. Pour in whole milk, then add the remaining dry ingredients. Stir until just combined, avoiding overmixing.
06 - Divide the batter evenly between the cupcake liners, filling each two-thirds full.
07 - Bake for 16–18 minutes, or until a toothpick inserted in the center emerges clean.
08 - Allow cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
09 - Beat softened butter until creamy. Gradually add sifted powdered sugar, then mix in milk, vanilla, and salt. Whip until light and fluffy, about 2–3 minutes.
10 - Spread or pipe buttercream frosting onto the cooled cupcakes.
11 - Adorn each cupcake with a selection of edible flowers. Gently press the flowers into the frosting to secure.
