For Jake's birthday party at the beach, I whipped up some carrot cupcakes and zucchini cupcakes. They were devoured before I remembered to take a photo of them, but I did shoot the extra batter that I made into a loaf! Same recipe, different shape.
2 C white whole wheat flour
2 t baking powder
1-1/2 t baking soda
1 t ground cardamom
1 t ground ginger
3 eggs
1-1/2 C organic raw sugar
1 C Greek yogurt
1/2 C olive oil
2 C grated carrots
1 C sliced almonds
1/2 C marigold petals + some for garnish
Preheat oven to 325. Whisk all wet ingredients together in a large mixing bowl. Stir in carrots. Fold in dry ingredients until just moistened. Gently fold the flower petals. Scrape batter into cupcake liners and bake for 45 minutes or until a toothpick inserted in the center comes out clean. Cool completely then top with cream cheese frosting and top with more marigold petals for garnish
Cream cheese frosting: 16 oz cream cheese, 1/2 C softened butter, 1 T vanilla extract, 2 C powdered sugar. Blend all of that together in a mixing bowl until smooth and fluffy.
I almost made a Zucchini-Sweet William version, just swapping out the carrots for zucchini and marigolds for Sweet William blossoms. Same proportions.
This looks so good! Never would have thought to put edible flowers IN a cake - a great idea!
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