Not only are these cupcakes tasty, they look like a beautiful bouquet you can eat. Ideal for giving as gifts on important days like Easter, Mother's Day, graduations, or showers.
Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 cup whole milk. Assorted edible flowers e.g., pansies, violets. Green food coloring. Cupcake liners. Cupcake tin.
Instructions: Warm up your oven to 350F 175C and put cupcake liners in a muffin tin. Mix the flour, baking powder, and salt together in a bowl with a whisk. Melt the butter and mix it with the sugar in another bowl until the mixture is light and fluffy. Adding the eggs one at a time and mixing them in is the next step. Slowly add the dry ingredients, mixing in between adding the milk. Start with the dry ingredients and end with the milk. Fill each cupcake liner about two thirds of the way to the top with batter. Put it in the oven and bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. On a wire rack, let the cupcakes cool all the way down. Wait for the cupcakes to cool down before you wash and dry the edible flowers. If you want, you can use a small brush to paint green food coloring on the petals to make them look like leaves. Put the edible flowers on top of the cupcakes once they are cool to make an edible bouquet. If you need to, you can use frosting to help hold the flowers in place. Now you can give your cupcake bouquets as gifts for Easter, Mother's Day, graduations, or showers!
Prep Time: 20 minutes
Cook Time: 20 minutes
Silks and Satin
