These Wild Flowers Cupcakes are not only delicious but also a work of art. Perfect for special occasions or garden-themed parties, they are adorned with edible wild flowers and leaves that make them look like a blooming garden on your plate.
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. 1/4 cup sour cream. Assorted edible wild flowers for decoration. Edible green leaves for decoration. Buttercream frosting store-bought or homemade. Food coloring optional.
Instructions: Warm up your oven to 350F 175C and put cupcake liners in a muffin tin. Whisk the flour, baking powder, and salt together in a bowl. Put away. Melt the butter and mix it with the sugar in another bowl until the mixture is light and fluffy. One at a time, add the eggs and beat well after each one. Add the vanilla extract and mix well. As you add the milk and sour cream in turns, start with the dry ingredients and work your way up to the wet ones. Don't mix any further than that. About two thirds of the way to the top of each cupcake liner, fill it with batter. It's done when a toothpick stuck in the middle of a cupcake comes out clean after 18 to 20 minutes of baking. On a wire rack, let the cupcakes cool all the way down. After the cupcakes have cooled, frost them with any buttercream frosting you like. If you want, you can color the frosting with food coloring. Add edible wildflowers and leaves to each cupcake to make them look like a beautiful wildflower garden. Have fun with your beautiful Wild Flowers Cupcakes!
Prep Time: 20 minutes
Cook Time: 20 minutes
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