Baking a cupcake with crystallized flowers

This highly original recipe for cupcakes uses crystallized flower petals. By following the recipe, you'll be able to crystallize the petals yourself! Impressive, right?

Preparation time: 30 minutes, and one to three days if making the flowers yourself

Cooking time: 15 minutes

Servings: 12 cupcakes

• 225 g (8 oz) softened butter
• 230 g (8 oz) powdered sugar
• 5 ml (1 tsp) vanilla extract
• 4 large eggs
• 235 g (8.3 oz) cake flour
• 15 ml (1 tbsp) milk
• 12-24 crystallised flowers (see below)
• Icing: 125 g (4.5 oz) softened butter
• 230 g (8 oz) icing sugar
• 30 ml (2 tbsp) milk
• Food colouring

1. Preheat the oven to 180°C. Using an electric mixer, beat the butter and sugar into a light cream.
2. Add the vanilla and eggs, one at a time, mixing well after each.
3. Sift the flour into the mixture. With a plastic spatula or a wooden spoon, stir in the flour and milk to make a smooth paste.
4. Divide the mixture into 12 paper cups, filling up to two-thirds. Bake for 15 minutes until the cupcakes are golden. Leave to cool on a rack.
5. For the icing, use an electric mixer to beat the butter and icing sugar until the mixture is creamy (around two minutes). Add the milk and food colouring and mix well.
6. Ice the cakes when cool and decorate with crystallized flowers.

• 12-14 rose or violet petals or other edible flowers
• 1 egg white, stored at room temperature
• A few drops of water
• 230 g (8 oz) powdered sugar

1. Mix the egg white with water and beat with a fork until it forms bubbles. Pour the sugar into a bowl.
2. Hold the flower petal with one hand and with the other, dip a small brush into the egg white and coat the flower or petal completely but not excessively. Lightly sprinkle with sugar.
3. Place on a rack and cover with wax paper to dry. Repeat for each flower or petal.
4. Leave to dry completely for 12 to 36 hours depending on humidity. Keep the flowers in an airtight container.

Impress your family with both the visual impression and the taste of this little cake. Who knew you had a professional dessert artist in you?