Sweet William Cakes Makes 24 cakes from May/June 2006 1(18.25-ounce) package white cake mix 11/3cups milk 2tablespoons vegetable oil 3large eggs 2teaspoons clear almond extract 1 /4cup minced Sweet William flower petals (washed and patted dry) 1recipe Italian-Meringue Buttercream Frosting (recipe follows) 1 recipe Pink Sugar (recipe follows) Candied Sweet Williams (recipe follows) •Preheat oven to 350°. •Line 24 muffin cups with foil liners. Set pans aside. •In large mixing bowl, combine cake mix, milk, oil, eggs, and almond extract. Beat at low speed with an electric mixer for 30 seconds, scraping down sides with rubber spatula. Increase mixer speed to medium, and beat for 2 minutes, scraping down sides again if needed. •Fold in minced flower petals. Spoon batter into muffin cups, filling about two-thirds full. •Bake until golden, 17 to 20 minutes. Remove from pans, and cool on wire racks. • To decorate, cut off brown sides of each cupcake with a round cutter slightly smaller than cake, exposing flowerfilled cake. Top each with Italian-Meringue Buttercream Frosting, a sprinkle of pink sugar, and a candied Sweet William. Italian-Meringue Buttercream Frosting from May/June 2006 1 cup sugar 1 /4 cup water 1 /2 cup egg whites (approximately 4 large eggs) 1 cup butter 1 /4 cup shortening 1 /2 teaspoon lemon juice 3 /4 teaspoon vanilla extract •In a medium saucepan, heat sugar and water over medium heat until sugar dissolves and mixture boils. Boil until mixture registers 243° on a candy thermometer. •In a small mixing bowl, beat egg whites at meduim speed with an electric mixture until soft peaks form. With mixer running, very slowly add hot syrup, beating until completely cool and soft peaks form. •In another bowl, beat butter, shortening, lemon juice, and vanilla extract at medium speed until creamy and light. Add meringue slowly to butter mixture, beating well. www.teatimemagazine.com Pink Sugar from May/June 2006 1 cup sugar 8drops red food coloring •In small bowl, combine sugar and food coloring. Stir briskly with a fork until well blended. Candied Sweet Williams from May/June 2006 24Sweet William flowers 1 large egg white 1 teaspoon water 1 cup superfine granulated sugar •Wash flowers carefully, and let dry. •Line a baking sheet with wax or parchment paper. •In a small bowl, beat egg white and water until well blended. •Dip a small pastry brush into egg mixture, and spread over petals, covering completely. Sprinkle flower with sugar, shaking off excess. •Place on prepared baking sheet to dry. www.teatimemagazine.com