Sprinkle Blossoms

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsweetened almond milk (or any plant-based milk)
• 1/2 cup vegetable oil
• 1 tablespoon vanilla extract
• 1 tablespoon apple cider vinegar
• 1/4 cup dried edible lavender
• 1/4 cup dried hibiscus flowers
• Fresh edible flowers (such as pansies, violets, or nasturtiums)
• Aromatic floral syrup (such as rose or elderflower syrup)
• Powdered sugar for dusting

Instructions

1. Preheat your oven to 350°F (175°C) and prepare a cupcake tin with liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
3. In another bowl, mix the almond milk, vegetable oil, vanilla extract, and apple cider vinegar. Stir until thoroughly combined.
4. Gradually pour the wet ingredients into the dry ingredients, mixing gently until just combined.
5. Fold in the dried lavender and hibiscus flowers.
6. Fill each cupcake liner about two-thirds full with the batter.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean and the tops are slightly golden brown.
8. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
9. Once cooled, drizzle with floral syrup, dust with powdered sugar, and decorate with fresh edible flowers before serving.

Nutrition