Even if you aren’t a pastry chef, you can still serve up some beautiful cupcakes.  Either make cupcakes using your favorite cupcake recipe or a store-bought mix.  After they have cooled, use a pasty bag (trust me, it sounds harder than it is) with or without a tip on the end and pipe homemade or store-bought frosting around the top of the cupcake in a circular pattern from the outside to the inside, ending in the center.  Cut the tops of any edible flower from its stem and place the flower in the center of the cupcake.  Wallah, beautiful cupcakes. 


These would make a great dessert for Mother’s Day, a brunch or luncheon, a baby or bridal shower or afternoon tea.


  • Just be sure to use organic flowers and rinse them well, since they will be touching the frosting that you will be eating. 
  • Edible flowers include: miniature roses, pansies, marigolds, carnations, lilacs, lavender, violets, cornflowers, dandelions, impatients and mini calendulas.
  • Click here for a list of non-edible/ poisonous flowers (including daffodils, calla lilies, etc.):  http://homecooking.about.com/library/weekly/blflowersnot.htm

Shown above: green tea cupcakes with green tea cream-cheese frosting and mini pink calendulas