Edible-Flowers Cupcakes

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Martha Stewart

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Ingredients

3 1/3 cups all-purpose flour

2 teaspoons salt

1 pound (4 sticks) unsalted butter, softened

2 cups sugar

1 teaspoon pure vanilla extract

9 large eggs, room temperature, lightly beaten

Basic Buttercream

Fresh edible flowers (see Helpful Hint below)

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