Soaking popcorn in milk and cutting blossoms from stems seem unlikely steps to make cupcakes, but Cooking With Flowers uses both to create these dainty desserts.
Tips: Choose air-popped, lightly or non-salted popcorn for this recipe; popcorn popped in oil or fat will give the milk a funky flavor you don't want ending up in your cupcake.
Tweaks: Taste the chive blossoms before you use them—if they're too strong for your liking, hold off on garnishing the cupcakes with them.
Get the Recipe
As always with our Bake the Book feature, we have five (5) copies of Cooking with Flowers to give away.