Ah...Bliss...

...the snow is falling and now and then I hear icy pellets hitting the windowpanes. It is bitter cold tonight so what to do, what to do. Aha! Make a mug of hot tea, curl up on the sofa and look through a little of the sweet, warm breeze the mail carrier left me today! Inside was this recipe for Sweet William cupcakes. Now. Have you ever seen anything so dear and Spring-like?

Ingredients

• 1 (18.25-ounce) white cake mix
• 1 1/3 cups milk
• 2 tablespoons vegetable oil
• 3 large eggs
• 2 teaspoons clear almond extract
• 1/4 cup minced Sweet William flower petals (washed and patted dry)
• 1 recipe Italian-Meringue Buttercream Frosting
• 1 recipe Pink Sugar
• Candied Sweet Williams

Directions

1. Preheat oven to 350º.
2. Line 24 muffin cups with foil liners; set pans aside.
3. In large mixing bowl, combine cake mix, milk, oil, eggs and almond extract.
4. Using electric mixer on low speed, mix for 30 seconds, scraping down sides with rubber spatula. Increase mixer speed to medium and beat 2 minutes, scraping down sides again if needed.
5. Fold in flower petals.
6. Spoon batter into muffin cups, filling about two-thirds full and bake 17 to 20 minutes or until golden. Remove from pans and cool on wire rack.
7. To decorate, cut off brown sides of each cupcake with round cutter slightly smaller than cake, exposing flower-filled cake. Top with Italian-Meringue Buttercream Frosting, sprinkle of Pink Sugar, and Candied Sweet Williams.

Frosting recipe:

Ingredients

• 1 cup sugar
• 1/4 cup water
• 1/2 cup egg whites (from approximately 4 large eggs)
• 1 cup butter
• 1/4 cup shortening
• 1/2 teaspoon lemon juice
• 3/4 teaspoon vanilla extract

Directions

1. In medium saucepan, heat sugar and water until sugar dissolves and mixture boils. Boil until candy thermometer registers 243º.
2. In small mixing bowl, using electric mixer, beat egg whites to form soft peaks. With mixer running, very slowly beat in hot syrup. Continue beating until meringue is completely cool and forms soft peaks.
3. In separate bowl, cream butter, shortening, lemon juice, and vanilla extract until soft and light; add meringue slowly to butter mixture, blending well.

Pink Sugar Recipe:

Ingredients

• 1 cup sugar
• 6 to 8 drops red food coloring

Directions

1. In small mixing bowl, mix sugar and food coloring; stir briskly with a fork until well blended.

Candied Sweet Williams:

Ingredients

• 1 large egg white
• 1 teaspoon water
• 1 cup granulated sugar

Directions

1. Wash flowers carefully and let dry.
2. Line cookie sheet with waxed paper.
3. In small bowl, beat egg white and water until well blended.
4. Dip small pastry brush into egg mixture and spread over petals, covering completely. Sprinkle flower with sugar, shaking off excess.
5. Place on cookie sheet to dry.