These delightful White Poppy and Hydrangea Cupcakes are not only delicious but also beautifully decorated. The poppy seeds add a subtle crunch, while the edible hydrangea flowers make them perfect for special occasions.
Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 cup milk. 1/4 cup poppy seeds. Blue and white icing for decorating. Edible hydrangea flowers for decoration.
Instructions: Preheat your oven to 350F 175C and line a muffin tin with cupcake liners. In a bowl, whisk together the flour, baking powder, and salt. In another bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Stir in the poppy seeds. Spoon the batter into the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool completely on a wire rack. Once cooled, decorate the cupcakes with blue and white icing to resemble hydrangea flowers. Place edible hydrangea flowers on top for an added touch of beauty. Serve and enjoy your White Poppy and Hydrangea Cupcakes!
Prep Time: 20 minutes
Cook Time: 18 minutes
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