Flower Garden Cupcakes
Photography by Christopher Testani
Recipe by Rochelle Palermo
Start to Finish: 45 minutes | Servings: Makes 12 cupcakes |
Ingredients
3/4 cup canola oil
3/4 cup plain whole-milk yogurt
3/4 cup sugar
1 large egg
1 1/2 tsp. pure vanilla extract
1/2 tsp. salt
1 1/4 cups cake flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1 1/2 cups confectioners’ sugar
2 tbsp. pomegranate juice
Edible flowers, for garnish
Preparation
In bowl, beat first 6 ingredients. In another bowl, whisk flour, baking powder, and baking soda; mix into wet ingredients. Line 12-cup muffin pan with paper liners. Divide batter among cups. Bake at 350° until toothpick inserted into centers comes out clean, about 17 minutes. Let cool completely. In small bowl, whisk confectioners’ sugar and juice; glaze cupcakes. Garnish with flowers.
