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.

For more information about Epicurious.com, click here.

Click here for a printable version of this recipe (.pdf) 



  • Vanilla cupcakes
  • Vanilla frosting
  • Edible flowers, such as pansies, roses, and lavender
  • Super fine sugar
  • Pasteurized egg whites at room temperature
  • Water


  • 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.
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