Edible Flowers Cupcakes Recipes

EDIBLE-FLOWERS CUPCAKES

Steps:

• Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk together flour and salt.
• Cream butter and sugar with a mixer until pale and fluffy. Reduce speed to medium, and add vanilla. Add eggs in 4 batches, beating well after each addition. Reduce speed to low, add flour mixture in 4 batches, and beat until completely incorporated.
• Divide batter among muffin cups, filling each 3/4 full. Tap tins on countertop once to distribute batter evenly. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 10 minutes; transfer cupcakes to racks, and let cool. Cupcakes will keep, covered, at room temperature, up to 2 days.
• Frost cupcakes with a generous layer of buttercream, and top each with a few edible flowers. Serve immediately.

WHIMSICAL FLOWER CUPCAKES

Steps:

• Frost the cupcakes with the buttercream.
• To pipe the flower: Place the grapefruit-tinted frosting in a pastry bag with a #10 round tip. Hold the bag straight above the cupcake. To create a 5-petal flower, start 1/2 inch from the edge, and squeeze and release while dragging toward the center of the cupcake to create a tear-shaped petal. Rotate the cupcake slightly after each petal.
• Place the egg yolk-tinted frosting in a pastry bag with a #2 small round tip. Hold the bag straight up, and pipe a small dot into the center of the flower.
• Repeat with the remaining cupcakes.

CANDIED EDIBLE FLOWERS

Steps:

• In a small bowl, dissolve meringue powder in water. Lightly brush over all sides of flowers to coat completely. Sprinkle with sugar., Let dry on a waxed paper-lined baking sheet for 1-2 days. Use as a garnish for dessert.

MOTHER'S DAY EDIBLE BOUQUET RECIPE BY TASTY

Steps:

• Line a baking sheet with parchment paper.
• In a medium bowl, combine the white chocolate chips and coconut oil. Microwave on medium power in 30-second intervals, stirring between, until melted and smooth.
• Dip the strawberries in melted white chocolate, then place on the prepared baking sheet. Let set at room temperature for at least 1 hour.
• Divide the frosting evenly between 3 small bowls. Use gel food coloring to color each bowl of frosting pastel purple, orange, and pink.
• Add the purple frosting to a piping bag fitted with a large closed star piping tip. Starting in center, pipe the frosting on a standard cupcake, spiraling from the center out toward the edge. Frost 2 more cupcakes with purple frosting.
• Add the orange frosting a piping bag fitted with a small closed star piping tip. Starting in the center of a mini cupcake, pipe a small star. Repeat, working your way outward, until the top is filled. Repeat with remaining mini cupcakes.
• Add the pink frosting to a piping bag fitted with a large closed star piping tip. Starting in the center and working outward, pipe the frosting onto the remaining 3 standard cupcakes.
• Chill the cupcakes for 20 minutes, or until ready to assemble.
• Prepare the flower pot by nestling the flower foam inside in multiple pieces. Lightly crumple sheets of parchment in your hands, then uncrumple and stuff into the areas around the foam so the ends stick up and out of the flower pot.
• To assemble the bouquet, slide a gumdrop about 1 inch (2.5 cm) down each skewer; this will keep the cupcakes and strawberries from sliding down. Slide a large cupcake onto a skewer. Press the bottom end of the skewer through the foam so the cupcake is upright. Use varying lengths of skewers, trimming as needed and add more skewered cupcakes and strawberries until the bouquet is full. (You may have leftover strawberries.) Add more paper as needed. Note: Keep the larger cupcakes mostly upright in the container. Save the smaller, less heavy cupcakes and strawberries for decorating the sides.
• Store in the refrigerator until ready to eat.
• Enjoy!