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1
Frost the cupcake.
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2
Top with pink sanding sugar.
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3
Place Jordan almonds on top in a flower petal pattern.
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4
Press a jujube candy in the center of the flower.
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5
Cut the fruit-by-the- foot to make the flower stem, press onto the cake.
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6
Preheat oven to 350 degrees F. Line two 12-cup cupcake tins with paper liners.
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7
(To avoid cupcakes sticking if they overflow slightly, lightly spray the tops of the pans.)
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8
Put tins on a baking sheet.
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9
Set aside.
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10
Process sugar and butter in a food processor until very creamy, scraping sides as needed, 1 to 2 minutes.
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11
Add the eggs and yolks, one at a time, pulsing after each addition.
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12
Add the milk, water, and vanilla and process to blend.
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13
Whisk both flours, baking powder, and salt in a medium bowl.
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14
Add the dry ingredients, in 3 batches to the wet, pulsing, and then scraping batter off the sides of the processor as needed after each addition.
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15
Process until the batter is very smooth and pourable like pancake batter, about 2 minutes.
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16
Evenly pour the batter into the prepared cups, filling them 3/4 of the way full.
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17
Bake until the cakes are just firm and spring back when gently pressed, and the tops are golden, 18 to 25 minutes.
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18
Cool slightly in tin, and turn out of tin when cool enough to handle.
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19
Cool cupcakes completely on a rack before frosting.
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20
Inactive Prep Time: 30 minutes
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21
Ease of preparation: easy
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22
Whisk the milk and vanilla extract together in a small bowl.
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23
Slowly beat the butter and sugar, in another medium bowl, with an electric mixer until incorporated.
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24
Raise the speed to high and mix until light and fluffy, about 5 to 7 minutes.
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25
(Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.)
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26
Add the fluff and salt and reduce the speed to low.
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27
Add the milk and vanilla mixture, scrape the bowl down, and mix until fully incorporated.
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28
Raise the mixer to high and beat briefly until fluffy, about 1 to 2 minutes.
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29
Frost cupcake immediately.
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30
Click herefor the next cupcake.
