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The aromatic cherry blossom aroma will entice you and the taste will pleasantly surprise you. A light and fluffy cupcake.

Posted by Bobbie N. Published See Bobbie N.'s 7 projects »
  • Step 1

    Prepare mise en place, spray and flour 2 8x2 pans top with parchment paper. Preheat the oven 180 degrees C/ 350 degrees F.

  • Step 2

    In a measuring jug whisk eggs, 122 grams/ 1 -cup milk, and cherry blossom.

  • Step 3

    In the bowl of a standing mixer, with the paddle attachment, sift all the dry ingredients (including sugars) and mix on low speed just to blend. Add the butter, vanilla seeds, and 244 grams/1 –cup milk. Continue to mix on low speed till the dry ingredients are moistened, raise the speed to medium and beat for about 2 minutes. Scrape down the sides and gradually add the egg- milk mixture in thirds, beating for 35 seconds after each addition. Scrape down the sides.

  • Step 4

    Bake for 20 to 25 minutes, or until top our golden brown and spring back when pressed lightly n the center.

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