Edible flowers are an effortless and natural way to give your cupcakes a hint of whimsical charm. Grow your own, or buy them by the bag at specialty grocery stores. Nasturtiums, pansies, violets, chrysanthemum, lavender and chamomile all make pretty garnishes. Make sure to gently rinse your edible variety of choice first to rid petals of bugs or fertilizer. Pat flowers dry, clip off stems and gingerly press the blooms into frosting so they stay put. Placement doesn't have to be limited to the cupcake itself. You can also scatter leftover flower heads on the cupcake serving platter for extra effect.
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