May Day Cupcakes with Edible Fresh Flowers
The first of May is May Day, traditionally celebrated by giving tiny baskets of flowers called May baskets. Instead of traditional May baskets - why not dress up cupcakes for May Day instead?| For the cupcakes, just use your favorite basic cake recipe - whether you make it from scratch or use a box mix. I made a strawberry cake, and angel food cupcakes would also work well with the frosting. Add a fresh spring taste to your May Day cupcakes by whipping up this instead of regular icing: |  |
Fresh Berry Buttercream Frosting
Whip the butter until fluffy, then beat it together with the powdered sugar and berries until well blended. If the frosting is too thin, beat in more powdered sugar one teaspoon at a time.
| And now, to give the cupcakes a fresh floral May basket feeling, garnish with fresh edible flowers. Here in Southern California, nasturtiums are easy to grow organically so that's what I'm using. Edible violas are another beautiful option, and they're a bit more dainty if that's the look you're going for. You may need to do a bit of research to find which edible flowers can be grown in your area. You might already have some in your garden, but don't take any chances - most flowers are not edible! If you're not in an area temperate enough for edible flowers to be in bloom yet by May 1st, many grocery sores have edible flowers for purchase in the fresh herb section of produce. |  |
| Gently rinse the blossoms, shake the excess water off, and set on a paper towel briefly to dry. Just before serving, arrange the blossoms on your May Day cupcakes by simply sticking the stems into the cakes! The moisture of the cake will keep the flowers from wilting for slightly longer than they would by themselves, but not usually more than for an hour or two. |  |
Make sure your guests know that the blooms are edible! Happy May Day!
-Brigitte
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Comments
Don Thursday, April 29, 2010
I was wondering when you were going to get back to cupcakes. Obviously there your favorite desert.
Rob Thursday, April 29, 2010
Haha, those are cute!
Joe436 Friday, April 30, 2010
I did not know there were edible flowers. Learn something new everyday.
lalalal Friday, April 30, 2010
this need a nice big juicy steak...
Eric Jaffa Friday, April 30, 2010
What do the flowers taste like?
Mike M. Friday, April 30, 2010
No cupcones?
Esther Saturday, May 01, 2010
Wow - they are the prettiest cupcakes I've ever seen. If I were you I would have eaten them all in one sitting!!
romeo Monday, May 03, 2010
this remenids me of mad sock magic's recipe for......
Delicious Doggy "Pupcakes"
Ingredients
1 large apple
1½ cups whole wheat flour
¼ cup oatmeal
2 teaspoons of baking powder
½ teaspoon of baking soda
½ cup plain yogurt
½ cup water
¼ cup vegetable oil
2 tablespoons of honey
2 eggs
1 cup grated cheese
FOR FROSTING:
18oz lowfat cream cheese
2 tablespoons plain yogurt
2 tablespoons of honey
Method:
Preheat oven at 375 degrees Grease muffin tins.
Core, slice and mince the apple. Set aside.
In a large bowl, mix flour, oatmeal, baking powder and baking soda together.
In a medium bowl, blend the yogurt, water, oil, honey and eggs together. Then stir in the apple and cheese. Add to the flour mixture and stir until mixed. Spoon into the muffin tins, filling each cup about three quarters full.
Bake for about 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Let rest in the muffin tins for a few minutes, then remove and set aside.
For the frosting, combine the cream cheese (at room temperature), honey and yogurt until smooth. Spread on the pupcakes.
Makes about 16 pupcakes. If you prefer a single-layer cake, spoon the batter into a sheet pan and bake for an extra 10 minutes. Let cool before serving. Keep in airtight container.