Because of the mini muffin cups, these petit fours are easier to make than the traditional style of baking a large pan and then cutting it into a bunch of tiny cakes. Plus, they're cute and darn tasty! :)
Flower Petit Fours
1 1/2 cups flour
1 1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) butter, softened
2/3 cup sugar
1 1/2 teaspoons grated lemon zest
1/2 teaspoon vanilla extract
1/2 cup sour cream
Preheat oven to 325 degrees. Line mini muffin pan with mini muffin cups.
In medium bowl, combine flour, baking powder, and salt. Set aside.
In mixer bowl, beat together butter and sugar. Add eggs, one at a time, and beat thoroughly. Add lemon zest and vanilla. Add flour mixture alternately with sour cream. Mix well. Scoop into mini muffin cups.
Bake for 10-15 minutes. (To be honest, it's been a while since I made these, so keep an eye on your cupcakes as they bake. Use the good old toothpick test.)
To make the flower design, you'll need about 1/2 cup green icing, 1 1/2 cups icing tinted in whatever color you want your flowers to be, and Wilton Sugar Pearl Sprinkles.
I started the decorating by putting three sets of leaves (tip #68) around the edge of each mini cupcake.
Then I used pink and peach icing to make rosettes on top of each cupcake. You can use a star tip like #21 or #32. For the center of each flower, I dropped 3 Wilton Sugar Pearls in the middle of each rosette.
As you can see from the picture below, I served this petit fours with some homemade chocolate-dipped strawberries.
Yields: about 40 petit fours