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

3/4 cup plus 2 tablespoons all-purpose flour

　　1/2 teaspoon baking powder

　　1/2 teaspoon salt

　　1/2 cup (1 stick) plus 2 1/2 tablespoons unsalted butter, cut into pieces, room temperature

　　3 1/2 ounces unsweetened chocolate, finely chopped

　　1 1/3 cups sugar

　　2 large eggs, room temperature

　　1 teaspoon pure vanilla extract

　　Lavender Icing (recipe follows)

　　Crystallized Flowers (page 322)

　　

Lavender Icing

1/3 cup milk

　　1/2 teaspoon dried lavender (see Sources, page 342)

　　3 cups confectioners’ sugar, sifted

　　Violet gel-paste food color

　　(makes enough for 24 cupcakes)

　　

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.

　　Martha Stewart's Cupcakes