Add some floral flair to your treats with our charming Flower Pot Cupcakes! A blooming delicious surprise for all.
Take note
Handle the flower pots with care as they may be hot. Make sure to let the cupcakes cool completely before frosting. Do not eat the flower decorations, they are for decoration only.
In a mixing bowl, whisk together 1 and a half cups of all-purpose flour, 1 and a half teaspoons of baking powder, a pinch of salt, and 3/4 cup of granulated sugar. In a separate bowl, combine 1/2 cup of melted butter, 2 eggs, 1 teaspoon of vanilla extract, and 3/4 cup of milk. Gradually add the wet mixture to the dry ingredients, mixing until just combined.
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners. Place small, clean clay flower pots (about 2.5 inches in height) on a baking sheet. Fill each flower pot about two-thirds full with the cupcake batter. Make sure to spread the batter evenly in each pot.
Carefully transfer the baking sheet with the flower pots to the preheated oven. Bake for 15-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove the flower pots from the oven and allow them to cool completely.
While the cupcakes are cooling, prepare your favorite buttercream frosting. You can tint the frosting with food coloring if desired. Once the cupcakes have cooled, use a piping bag or a spatula to frost the tops of the cupcakes, creating a flower pot effect. Decorate with colorful sugar flowers or edible flower decorations.
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