Our school has a bake sale tomorrow, and I’m making some fairy cupcakes for the sale. Hopefully they will be success for both fairies and parents. I’m using edible flowers as décor on lemon cupcakes. In this recipe I’m using pansies but nasturtiums and violets will also work.
This is what you need:
1 Egg white
This is how you do it:
Pick pansies make sure they are pesticide-free and remove stems. Wisk egg white and use tweezers to hold the flower while you brush egg white on the flower. Sprinkle with sugar and put on a plate with parchment paper.
Adapted from Emily in “Cupcakes for Haiti” p. 22
3 Cups of flour
1 Cup butter
1 1/2 cups of Sugar
1 cup milk
3 large eggs
3 tsp baking powder
Preheat oven to 350°F
Sift flour in a bowl add sugar and baking powder
Melt butter and let it cool. Mix your eggs, milk and butter a wisk together.
Gradually stir in you wet mixture into your flour mixture.
Pour batter into cupcake shells (only ¾ to the top so they don’t spill over)
Place on the center rack and bake for 20 minutes
Cool on a tray before icing
200 gr. of butter
2 cups of icing sugar
To make icing, soften butter add icing sugar, lemon juice and stir well.
Use a piping bag and decorate cupcakes, apply the pansies on the top.