Spring is the perfect time to start adding edible flowers to your baked goods. The crisp air and bright sunshine always get me excited to see things start to bloom. I first started cooking with lavender a few years ago and honestly, edible flowers scared me at first. Like, what if I get something wrong and eat a flower I shouldn't and get really really sick! Luckily, that hasn't ever happened. Lots of folks forage edible flowers themselves- which I think is super cool- but my anxiety ain't up for it, so I buy mine from local farmers or grocers.
These cupcakes are made with edible flowers in the form of tea leaves. I use the contents of a bag of chamomile lavender tea from Traditional Medicines tea- and y'all, the flavor is so good! It gives them a subtle, floral aroma and flavor. It straight up tastes like spring!
They're topped with a blueberry buttercream (I'm still working out some kinks on that recipe) and edible flowers. Have you ever cooked with culinary flowers before? I'd love to hear how it went for you.
Add all ingredients to a stand mixer and mix on medium until combined.
Mix on high for two minutes, until the mixture gets fluffy.
Line a cupcake tim with 6 baking cups, spray them with baking spray.
Fill the baking cups almost full, leaving a tiny bit of space.
Bake at 350 for 15-20 minutes (until the cupcakes don't jiggle anymore).
Cool completely and top with blueberry buttercream and edible flowers.