Dandelion Cupcakes Recipe

OH YEAH. DANDELION CUPCAKES. I SAID IT.

 

I love the spring season, especially here in Colorado. The earth warms up and we begin to see tiny specks of life forms. Grass begins to grow, snow melts, flowers start to bloom and the world comes back to life. Here in Colorado, we see dandelions everywhere. These small yellow bulbs of sunshine bloom everywhere and are full of nutrients, from their roots all the way to their flowers. 

Dandelions

You can harvest Dandelions and dry out their roots and their leaves, use them for teas, salves, and so much more. 

I use dandelion leaves in my Green Goddess Hemp Tea. This is a spring time favorite tea blend with tulsi, lemongrass, dandelion, ginger and lots of love! It is a wonderful blend that I enjoy using in meditations and ceremonies. I wanted to create something new with the dandelions and thought…

 

DANDELION CUPCAKES! 

It was hard for me to find a recipe that I liked so I created my own by meshing a few different recipes together.

Here is the recipe that I created and I wanted to share with you! 

Enjoy these cupcakes with a cup of Green Goddess Hemp Tea by Jordan and Jane’s. 

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Ingredients: 

1 ½  - 2 cups of dandelion petals 

1 ½ cup of flour 

½ cup of sugar 

2 eggs 

2 tablespoon of butter (melted)

1 tablespoon of milk 

1 teaspoon of vanilla 

1 teaspoon of lemon juice + lemon zest as much as desired 

½ teaspoon of baking soda 

Shake of cinnamon 

A little bit of honey 

1 tub of bety crocker vanilla icing (Or make your own!)





Directions: 

  1. Pick the Dandelions and use them immediately so they don’t shrivel up. Make sure to collect dandelions that haven’t been sprayed with toxins. Cut the bottom of the flower off to discard the green leaves to separate and keep the yellow petals. Put them in a separate bowl to use at the end. 

  2. Mix the flour with the eggs, then mix in sugar, then melt the butter,milk and mix in. 

  3. Add the rest of the ingredients and mix until completely mixed through. 

  4. Put a small amount of dandelion petals to the side for the icing and the add the rest into the batter

  5. Use 1 tablespoon per cupcake tin. This should make about 12 cupcakes. 

  6. Bake at 325 for about 20 minutes or until golden brown. 

  7. Mix the rest of the petals into half tub of icing and once the cupcakes are cool down apply icing and decorations. 

  8. Enjoy with a cup of Green Goddess tea and share with friends! 

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Recipe, plantsJordan Gillcookings, baking, recipe, cooking with flowers, edibles, dandelion, flowersComment