Flower Garden Cupcakes
Edible flowers have been used in culinary dishes for centuries, adding both flavor and visual appeal to various recipes.
This is vegetarian recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Flower Garden Cupcakes
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Line a cupcake pan with cupcake liners.
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In a medium bowl, whisk together the flour, baking powder, and salt.
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In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the milk and vanilla extract. Gradually add the dry ingredients and mix until just combined.
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Divide the batter evenly into separate bowls, depending on the number of colors desired. Add a few drops of food coloring to each bowl and mix well.
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Spoon a small amount of each colored batter into each cupcake liner, creating a layered effect.
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Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool completely.
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Once the cupcakes are cooled, frost with buttercream frosting and garnish with assorted edible flowers.
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Serve and enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 280kcal
- % Daily Value *
- Total Fat 13g20%
- Total Carbohydrate 38g13%
- Sugars 26g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
