Description
These cupcakes use edible wildflowers and a vanilla base. You can serve them at spring parties.
Ingredients
Scale
- 1.5 cups flour
- 1 cup sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoon salt
- 0.5 cup butter
- 1 egg
- 0.5 cup milk
- 1 teaspoon vanilla
- 1 cup frosting
- 12 edible flowers
Instructions
- Heat your oven to 350 degrees.
- Place liners in your cupcake pan.
- Mix flour sugar baking powder and salt in a bowl.
- Stir butter egg milk and vanilla in a bowl.
- Add wet ingredients to dry ingredients.
- Pour batter into liners.
- Bake for 20 minutes.
- Let your cupcakes cool.
- Frost each cupcake.
- Top each with a wildflower.
Notes
- Select safe edible flowers.
- Clean flowers with water.
- Keep cupcakes in a cool spot.
Nutrition
- Calories: 210
Keywords: wildflower cupcakes edible flower dessert spring cupcakes floral baking