2 In The Kitchen: Candied Flower Cupcakes
NEW YORK (CBSNewYork) - Easter Sunday is coming up. Forget dying eggs! Lauren Salkeld, senior editor at Epicurious.com, stopped by the CBS 2 studios to cook up a unique Easter treat.
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Click here for a printable version of this recipe (.pdf)
CANDIED FLOWER CUPCAKES FROM EPICURIOUS
Ingredients
- Vanilla cupcakes
- Use your favorite box brand or follow this easy Epicurious recipe.
- Vanilla frosting
- Use your favorite brand or follow this easy Epicurious recipe.
- Use your favorite brand or follow this easy Epicurious recipe.
- Edible flowers, such as pansies, roses, and lavender
- Super fine sugar
- Pasteurized egg whites at room temperature
- Water
Directions
- Bake cupcakes using box directions or recipe above.
- Set frosting aside to warm to room temperature.
- Mix egg white with small amount of water.
- Use tweezers or your fingers to hold the flowers steady while applying egg white with a small brush.
- Alternatively, if you don't have a brush to apply the egg white, you can gently dip the flowers directly into a bowl of egg whites.
- Sprinkle flowers with superfine sugar.
- Tap tweezers to remove excess sugar.
- Remove to a rack to dry completely; loosely cover them with plastic wrap or a light kitchen towel to prevent any dust or other contaminants from sticking to the petals; let dry at least 5 hours though overnight is best.
- Frost cupcakes.
- Once the flowers are dry, use the edible embellishments to adorn cupcakes
- NOTE: Sugared flowers can be made in advance and stored up to one month.