Are you here for sugared flower petals or red velvet cupcakes? Well, if you answered BOTH…you are a smart cookie!! These red velvet cupcakes with sugared petals were made for the fabulous Alice in Wonderland (vintage) Tea Party. And, in true NellieBellie style, I forgot to take pictures when the cupcakes were being eaten; so you could see all the red velvet goodness inside. So, you’ll just have to trust me that they were good.
Have you ever sugared petals?? Easy! And, they are soo gorgeous! Why, oh why have I not made these earlier in my life? The ways I could have used this new skill!!
First, let me show you how easy it is to make your own sugared petals. Then, I’ll give you the recipe for those cupcakes. Yum!
Remember to watch for what flowers are edible. Not all are. Pansies, roses, daisies…those are. It’s a simple google to find others. Don’t poison anyone please!
How to sugar flowers:
Pull your petals apart. Dip them into beaten egg white. Let it drip off a bit. Then roll them in sugar. The finer the sugar, the better! If you have time, let them dry on a baking sheet overnight. If you are rushed (like I was) you can put them on a low heat oven for a couple hours with the oven door propped open ( I used a wooden spoon). They keep for weeks in a tupperware container.
These are fabulous for decorations of all kinds!! Seriously…don’t pay for this stuff anymore!!
Okay, moving on to the cupcake recipe…
Red Velvet Cupcakes with Buttercream Frosting
2 1/2 cups of cake flour
1 1/2 cups of sugar
1 tsp baking soda
1/4 cup cocoa
1 tsp salt
2 large eggs
1 1/2 cups veggie oil
1 cup buttermilk
2 tbsp red food coloring (use good stuff!)
2 tsp vanilla
1 tsp white vinegar
Oven at 350 degrees. Line a cupcake pan with liners.
Combine dry ingredients in medium bowl.
Combine wet ingredients in large bowl. Beat for 1 minute.
Mix the dry ingredients into the wet on low speed. Beat for 1 more minute until well blended.
Divide the batter among the cupcakes. Bake for about 18 minutes or until a toothpick comes out clean.
Let cool for a couple of minutes and then remove the cupcakes from the pan and cool on the counter.
1 cup butter
3 1/2 cups powdered sugar
2 tsp buttermilk
1 tsp vanilla
1 tsp cinnamon
1/8 tsp salt
Beat until well mixed. Then beat longer. And longer. Okay, taste it. Is it too stiff for spreading? Add a bit of buttermilk.
Don’t forget to stop over and check out Katie’s Tea Party!!
And, it’s not my fault if you make these and can’t stop eating them!!
More cupcakes you might like: