Serves: Makes 16 cupcakes
Prep time: 1 hour
- 1 box white cake mix (and components listed on it to make cake, usually eggs, oil, and water)
- 1 can Betty Crocker whipped vanilla frosting
- 1 pint red raspberries
- ½ cup whole blanched almonds
- 1 dozen pansies
- 4 small roses and rosebuds (that have not been sprayed with any chemicals)
- 1 small bunch borage blossoms, or other edible flowers: violets, nasturtiums, or calendula
- 1 egg white
- ½ cup of superfine sugar (or process regular sugar in a food processor for 30 seconds to get superfine sugar)
- Follow ingredients on back of cake mix box, filling cupcake tins no more than ¾ full.
- Bake in oven at 350 degrees for 15-19 minutes.
- Remove cupcakes from oven and allow to cool.
- While cupcakes are cooling, wash and drain raspberries.
- Wash and gently pat dry flowers.
- Put the egg white in a small bowl, and sugar in another small bowl.
- Take each flower by its stem and using your finger, gently “paint” the flower with the egg white.
- I tried using a pastry brush and it was too heavy, so your finger is the best tool for this task.
- Take a pinch of sugar and sprinkle it gently over the flower, being careful not to let the sugar be too thick, as it will weigh down the petals.
- Rest flowers on wax paper, allowing them to dry.
- While flowers are drying, frost the top of each cupcake thickly.
- Gently press almonds and raspberries into frosting in a pattern you like.
- Top remaining cupcakes with edible flowers and serve.
- These do not keep for more than a day, as the flower petals may soften.