SUGARED FLOWERS
Use these candied flowers to embellish our Spring Cupcakes or any dessert you like.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 72
Number Of Ingredients 4
Steps:
- Whisk egg white with water in a small bowl. Working with 1 flower at a time and holding it with tweezers, brush egg wash over entire surface of flower using a small paintbrush. Sprinkle with sugar. Transfer to a baking sheet lined with parchment to crisp flowers. Let stand at room temperature overnight. Sugared flowers can be stored in single layers in airtight containers at room temperature for up to 3 months.
SPRING CUPCAKES WITH SUGARED FLOWERS
These dainty confections, iced pale purple, are fit for a modern-day queen.
Provided by Martha Stewart
Categories Cupcake Recipes
Yield Makes 2 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Line 2 standard 12-cup muffin tins with paper liners. Whisk flour, baking powder, and salt.
- Put butter and chocolate into a heatproof bowl set over a pan of simmering water; stir until smooth. Remove from heat, and let cool slightly.
- With an electric mixer on medium speed, beat chocolate and sugar for 3 minutes. Add eggs, one at a time, and beat until combined. Beat in vanilla. Reduce speed to low. Add flour mixture; beat until just combined.
- Divide batter evenly among muffin cups. Bake until set and a cake tester inserted into centers comes out clean, about 18 minutes. Transfer to wire racks; let cool completely.
- Spoon icing over cupcakes, covering tops completely. Let set, about 1 hour. Decorate with sugared flowers. Cupcakes can be stored in single layers in airtight containers for up to 2 days.
CANDIED FLOWERS
Steps:
- Brush petals with an egg white that is slightly beaten with a couple of drops of water.
- Hold the petal with a tweezer, and sprinkle with superfine sugar. Tap the tweezer to remove excess sugar.
- Remove to a rack to dry completely. Store in an airtight container.
- Sugared flowers can be made in advance and stored up to one month.
CANDIED FLOWERS
You will need 1 Thin artist's paintbrush. Make a masterpiece by simply garnishing a plain cake with candies flowers or add these to a cup of tea or a cocktail. They can be stored in an airtight container and put in the freezer for up to a year. Use flavored vodka like cherry, strawberry, raspberry whatever you choose. For info on Edible flowers do check out this cookbook http://www.recipezaar.com/cookbook.php?bookid=27685
Provided by Rita1652
Categories Candy
Time 15m
Yield 16 serving(s)
Number Of Ingredients 4
Steps:
- Beat egg whites until frothy. Add a couple of drops of vodka to help the flowers dry quicker.
- Using fresh picked flowers, paint each flower individually with beaten egg white using the artist's paintbrush.
- When thoroughly coated, sprinkle with fine sugar and place on the wire rack to dry. Flowers are completely dry when stiff and brittle to the touch.
- They should be free of moisture. This could take 12 to 36 hours, depending on humidity. To hasten drying, you may place the candied flowers in an oven with a pilot light overnight, or in an oven set at 150 degrees to 200 degrees F with the door ajar for a few hours.
- Store the dried, candied flowers in airtight containers until ready to use. They will keep for as long as a year.
Nutrition Facts : Calories 1.1, Sodium 3.4, Protein 0.2
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