Calendula and Dandelion Citrus Cupcakes

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.

Frosting

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?