There's something about cooking with flowers that is both intriguing and intimidating. Every spring I get a bit bolder going from sugar flowers to petals made of cucumber slices and now I want to conquer the true edible arrangements. My RawSpiceBar box inspired me not to wait for May.
In a large bowl, cream 1/2 cup butter and sugar until fluffy. Beat in egg and 1/2 tsp vanilla extract.
In a small pot, add milk and turn heat to medium low. Add 1/2 of RawSpiceBar's Rose & Chai spices and stir frequently, about 5 minutes. Let cool and combine with butter and sugar bowl. 4. In a separate bowl, combine flour, baking powder and salt. Gradually add combined dry ingredients to large bowl. Stir until combined.
Line a 12-muffin tin with cupcake foils and fill cups two-thirds full. (If you're adding chocolate use semi-sweet baking chips or squares and place in the middle of the cupcake). Bake at 350° for 20-25 minutes or until cooked through. Let cool for 10 minutes.
For icing, beat 4 tbsp butter and cream cheese in a large bowl. Add 2 cups confectioners' sugar, 1/2 tsp vanilla and remaining RawSpiceBar's Rose & Chai Spices until smooth. Pipe frosting over cooled cupcakes.
Flaky, fluffy, fresh, light, melt-in-your-mouth biscuit deliciousness! Even for those who are biscuit-challenged, these homemade biscuit recipes are easy and sure to impress. We can ensure you won't be buying...