Recipe information
Yield
makes enough for 24 cupcakes
Ingredients
1 large egg white
1 teaspoon water
Pesticide-free edible flowers, such as pansies and violas, stems removed (6 per cupcake)
Superfine sugar, for sprinkling
Preparation
Whisk egg white with the water in a small bowl. Working with 1 flower at a time and holding it with kitchen tweezers, brush egg wash over entire surface of flower using a small paintbrush. Sprinkle with superfine sugar to coat completely. Transfer to a baking sheet or wire rack; let set. Crystallized flowers can be stored up to 3 months at room temperature, in single layers between waxed paper, in airtight containers.
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