>> 1 cup dandelion petals
>> 3 cups unbleached flour
>> 1 cup organic cane sugar
>> 2 tsp baking powder
>> 1 tsp baking soda
>> 1 cup milk
>> 1 cup butter, softened
>> 3 eggs
>> 1 tbsp lemon zest
>> 2/3 cups lemon juice (about 2 lemons)
>> 1 tsp vanilla extract
>> Lemon Frosting:
>> 1/3 cup butter softened
>> 1/3 cup shortening
>> 1/4 cup honey
>> 1 tsp vanilla
>> zest from 1 lemon
Preheat oven to 350F.
Place all the dry ingredients into a large mixing bowl and sift together. In another bowl place the remaining ingredients and stir together well. Using an electric mixer slowing beat the wet mixture into the dry. Scape the bowl frequently. Mix thoroughly, at least one minute.
Spoon batter into 24 muffin cups lined with muffin liners.
Bake for 20 minutes. Cupcakes are done when a toothpick poked inside of one comes out clean. Set cupcakes on a wire rack to cool while you prepare the icing.
Mix all frosting ingredients together in a mixing bowl using beaters (or a hand blender). Frost cupcakes after they have fully cooled. Garnish the cupcakes with extra flower petals.
Notes: Yellow petals they can be stored in an airtight container in the fridge for a few days before using.
Wild Edibles in Recipe: Dandelion
Wild Fungi in Recipe:
Edible Trees and Shrubs in Recipe:
Recipe Category: Desserts and Snacks
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