Rose Cupcakes

The gardens are full of beautiful roses and I thought these simple cupcakes would be good for a wedding. A vanilla cupcake is topped with icing and then a fresh cut rose added.

This link gives you ideas on using edible flowers in all types of recipes Edible flowers

Also my previous post on crystallized flowers( click on the link below or the list on the left) which shows how to preserve these edible flowers.

Thanks for reading

Crazycupcakes

Crystallized Flowers Cupcake

These are the crystallized flowers I made in the Spring with very small violets being used that I grew in my garden. They have kept really well and I thought that they looked very good on top of these cupcakes. They are a plain vanilla cupcake recipe with some glace cherries added to the mixture. I have topped them off with a vanilla butter cream and the placed the crystallized violets on top. I think they look really special. I expect the borage flowers and the nasturtian flowers could be crystallized in the same way. They kept perfectly in an air tight tin. I used gold cup cake cases. I really like all the metallic cupcake cases that come in some rich colours and make the cupcakes look very special. I would think these would be superb for a wedding cupcake recipe and decoration. I think plates that you display the cupcakes on are very important. These are brass plates which give an Asian or Indian feel to the cupcakes. It would be good to make cupcakes with Indian spices .

Chekout all the labels and links for more ideas. Thanks for reading. Crazycupcakes

Crystallized Flowers

These are the flowers after drying out. I think they look so delicate. I am going to use them soon for special cupcakes recipes. Look on previous post for the method to make these.

Crystallized Flowers

These violets are now out in our country lanes. They are such stunning little gems. I have been researching how to preserve these as they and other types of violet are edible and would look great on special cupcake recipes. I have also got some growing in my garden along with edible primrose flowers. I also have some aubretia flowers but these are not edible but a good colour to preserve. As summer comes along there will be more flowers to preserve to go on cupcakes

I used egg white powder. These are safer than raw egg white. I mixed it in a bowl and followed the instructions on the packet.

This shows very fine sugar being put onto a flower coated in egg white.

This is the set up

A bowl with mixed egg white with a paint brush to paint on the egg white.

A bowl with very fine sugar but not powder and a teaspoon. I used our castor sugar. You can also make fine sugar in an electric nut grinder.

A plate dusted in fine sugar to place the coated flowers to dry.

Method

Clean flowers by gently dusting with a paint brush.

Use a paint brush to cover the flower with the egg white. I held the flower by the stalk and brushed inside first and then I balanced the flower on my left hand whilst I painted the outer petals with a brush.

I then held the flower by the stalk over the sugar and gently sprinkled the sugar over the flower with a teaspoon on both sides.

I then put the flower on a large plate which has a light dusting of sugar.

I repeated for the other flowers and then left then for 24 hours in a hot place for them to dry out.

I then put into a plastic box to store until I use them on some cupcakes recipes.

Flowers drying out in the sun in my conservatory. A hot dry cupboard would also work well.

They look so fragile and pretty.

These will look great on some cupcakes I want to do soon.