[Photograph: Miana Jun]

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

Popcorn Chive Blossom Cupcakes »

As always with our Bake the Book feature, we have five (5) copies of Cooking with Flowers to give away.


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