I love surprises and being creative in the kitchen. So when host a tea party this a what I make.
Edible Flower Cupcakes
- 1 cup of brown rice flour
- 1 cup of almond flour
- 2 1/2 tsp of baking powder
- 3/4 tsp of salt
- 2/3 cup of butter or substitute
- 1 1/2 cups of sugar
- 1 tsp of finely grated orange peel
- 1 tsp of finely grated lemon peel
- 3 eggs
- 2/3 cups of milk or substitute
- 1/2 tsp of vanilla extract
Preheat oven to 350
Combine first four ingredients in a large bowl
In a second bowl beat butter for 30 seconds. Add sugar and peels. Beat until well combined. Add eggs one at a time and beat for 2 minutes. Stir in milk and vanilla extract.
Add wet ingredients to dry. Mix well.
Add in dried edible flowers to taste/aesthtics.
Line cupcake pans with paper liners. Fill each half full.
Bake 18-20 minutes. Cool 30 minutes before removing.
Refrigerate 1 can of coconut cream upside down for 24 hours
Flip can and open, pour out liquid and save for another use.
Scoop out fat and place in a cold metal bowl
Whip, add sugar and vanilla extract to taste. Stop when you have the consistency of whipped cream. Serve immediately.
I like to have a container of dried edible flowers on hand for special occasions. They can be mixed into batter or sprinkled on top of treats for a beautiful look.
Besides being a table decoration. Edible flowers are a great way to sneak vitamins and healing qualities into food. I will talk more about this is later posts.
Here is just a small list of edible flowers that dry nicely. Rose, borage, dandelion, violet, dandelion, malva, chamomile, lavender, and calendula.
Have you ever used flowers in food?