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


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Cinnamon and Apple Cupcakes

Serves 12
110g caster sugar
110g butter
2 medium eggs
1 tbsp lemon juice
175g self-raising flour
1 tsp ground cinnamon
1 large cooking apple
2 eating apples
Raspberries to decorate

Beat together the sugar and butter. Add the eggs one at a time, beating well, and then add the lemon juice. Add the flour and cinnamon. Peel the apples and chop into fine pieces, then combine to the mixture. Put the cupcake cases into a muffin tray and fill each case halfway. Cook in the oven at 190°c /gas 5 for 20 mins. Once cooled decorate with icing glaze and fresh raspberries.

Other cinnamon recipes in our Nov/Dec 2012 issue:

• Cinnamon beef casserole
• Cinnamon toast
• Rice pudding with cinnamon
• Pickled cinnamon shallots
• Cinnamon mincemeat tart

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