Recipe: Edible flower cupcakes

 Sugared viola flowers add a delicate touch to this cupcake recipe. From the April 2018 issue of LandScape

Sugared viola flowers add a delicate touch to this cupcake recipe. From the April 2018 issue of LandScape

Edible violas have a sweet, fragrant taste that works perfectly with confections such as these cupcakes. This recipe requires a little extra time but the effect is delightful.

Makes 12

For the flowers:
12-16 viola flowers
1 small egg white
80g caster sugar

For the cupcakes:
150g margarine, softened
150g self-raising flour, sifted
150g caster sugar
3 large eggs
1 tsp vanilla extract
1 pinch salt

For the cream:
400ml whipping cream
80g icing sugar, sifted
1 tsp vanilla extract

To candy the flowers: Gently wash the flower petals, then pat dry with kitchen paper. Lightly whisk the egg white in a bowl until frothy. Using a clean pastry brush, paint the egg white onto both sides of the petals. Sprinkle immediately with sugar and leave to set on wire racks before using.

For the cupcakes: Preheat the oven to 180°C/gas mark 4. Line a 12-hole cupcake tin with paper cupcake cases. Beat together all the cake ingredients in a large mixing bowl until smooth and creamy. Divide the batter evenly between the paper cases.
Bake for 20 mins until golden and risen. Remove the cupcakes from the oven and leave on a wire rack to cool.

For the cream: In a mixing bowl, whip the cream with the icing sugar and vanilla extract until semi-stiff peaks form. Transfer to a piping bag fitted with a star-shaped nozzle. Pipe swirls of cream on top of the cupcakes. Garnish each with a candied flower before serving.

More recipes using edible flowers in the April 2018 issue of LandScape magazine...

  • Candied viola mini meringues
  • Vanilla cream with sugared violets

 

Missed an issue?
You can get LandScape back issues or subscribe to LandScape.