Reviews (1)
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20 Ratings
5 star values:
1
4 star values:
6
3 star values:
5
2 star values:
5
1 star values:
3
Martha Stewart Member
Rating: Unrated
06/24/2010
I made these cupcakes and thought they were great! I did find that they needed a little more flour than the recipe called for (at least when I made them). Instead of topping them with the edible flowers, I used edible cupcake decorations from CakeCaps.com. The cupcakes turned out great and my family and friends loved them!
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Edible-Flowers Cupcakes
Credit:
Con Poulos
Recipe Summary
Yield: Makes about 35
Ingredients
Ingredient Checklist
3 1/3 cups all-purpose flour
2 teaspoons salt
1 pound (4 sticks) unsalted butter, softened
2 cups sugar
1 teaspoon pure vanilla extract
9 large eggs, room temperature, lightly beaten
Basic Buttercream
Fresh edible flowers
Cook's Notes
Some of the best-tasting edible flowers include nasturtiums, pansies, hibiscus, snapdragons, and violets. Use only flowers that are grown without pesticides.
Gallery
Edible-Flowers Cupcakes
Credit:
Con Poulos
Recipe Summary
Yield: Makes about 35
Gallery
Edible-Flowers Cupcakes
Credit:
Con Poulos
Edible-Flowers Cupcakes
Credit:
Con Poulos
Edible-Flowers Cupcakes
Recipe Summary
Yield: Makes about 35
Recipe Summary
Yield: Makes about 35
Yield: Makes about 35
Makes about 35
Ingredients
Ingredients
- 3 1/3 cups all-purpose flour
- 2 teaspoons salt
- 1 pound (4 sticks) unsalted butter, softened
- 2 cups sugar
- 1 teaspoon pure vanilla extract
- 9 large eggs, room temperature, lightly beaten
- Basic Buttercream
- Fresh edible flowers
Directions
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.
Cook's Notes
Some of the best-tasting edible flowers include nasturtiums, pansies, hibiscus, snapdragons, and violets. Use only flowers that are grown without pesticides.
Cook’s Notes
Some of the best-tasting edible flowers include nasturtiums, pansies, hibiscus, snapdragons, and violets. Use only flowers that are grown without pesticides.
Reviews (1)
Add Rating & Review
20 Ratings
5 star values:
1
4 star values:
6
3 star values:
5
2 star values:
5
1 star values:
3
Martha Stewart Member
Rating: Unrated
06/24/2010
I made these cupcakes and thought they were great! I did find that they needed a little more flour than the recipe called for (at least when I made them). Instead of topping them with the edible flowers, I used edible cupcake decorations from CakeCaps.com. The cupcakes turned out great and my family and friends loved them!
Reviews (1)
Add Rating & Review
20 Ratings
5 star values:
1
4 star values:
6
3 star values:
5
2 star values:
5
1 star values:
3
Add Rating & Review
20 Ratings
5 star values:
1
4 star values:
6
3 star values:
5
2 star values:
5
1 star values:
3
20 Ratings
5 star values:
1
4 star values:
6
3 star values:
5
2 star values:
5
1 star values:
3
20 Ratings
5 star values:
1
4 star values:
6
3 star values:
5
2 star values:
5
1 star values:
3
- 5 star values:
- 1
- 4 star values:
- 6
- 3 star values:
- 5
- 2 star values:
- 5
- 1 star values:
- 3
Martha Stewart Member
Rating: Unrated
06/24/2010
I made these cupcakes and thought they were great! I did find that they needed a little more flour than the recipe called for (at least when I made them). Instead of topping them with the edible flowers, I used edible cupcake decorations from CakeCaps.com. The cupcakes turned out great and my family and friends loved them!
Martha Stewart Member
Rating: Unrated
06/24/2010
I made these cupcakes and thought they were great! I did find that they needed a little more flour than the recipe called for (at least when I made them). Instead of topping them with the edible flowers, I used edible cupcake decorations from CakeCaps.com. The cupcakes turned out great and my family and friends loved them!
Rating: Unrated
All Reviews for Edible-Flowers Cupcakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Edible-Flowers Cupcakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
