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    Home » Recipes » Holiday » Easter » Edible Flower Springtime Tea Party

    LAST UPDATED: February 1, 2022 • FIRST PUBLISHED: April 14, 2013 By Toni Dash 25 Comments

    Edible Flower Springtime Tea Party

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    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Edible Flower Tea Party cookies and mini cupcakes

    When was the last time you had a Tea Party? With cookies, cakes, tea, friends (big or small but not just stuffed  animal friends)? I don’t know when I did either. Time to change that. The onset of spring breathes new life into everything and for me my creativity abounds searching for outlets.

    I’m not sure what made me quest for a tea party but it became an idea like a carpool, picking up aspects along the road until it arrived at becoming an Edible Flower Springtime Tea Party. As I began to spin through ideas I quickly became overwhelmed wondering where the heck I’d find the time to prepare everything from scratch. I would of course need to have a gluten free tea and then the idea hit me: what about purchasing high quality baked goods and embellishing them to the theme of the party? I could still whip up the details from scratch and linger over the fun crafty-part delivering a beautiful experience in a smidgeon of the time. And so it began!

    Edible Flower Springtime Tea Party Menu

    Many people do not realize there are edible flowers. There is an herb company where I live that actually grows edible varieties and you can find them packaged at the grocery store with the rest of the fresh herbs to not only beautify your food but enhance the flavors. It’s key however that you know which flowers are edible and which are not, as well as have a safe source for them.  Perhaps you grow them in your garden and are sure they have not been sprayed with anything inorganic or a pesticide. Or purchasing them from local farmers or reliable sources (grocery stores even carry them in the produce area but do not adapt those from the floral department not knowing whether they have been treated with something inedible).

    For my Tea Party I chose some favorites:  Johnny-Jump-Ups (violas or mini pansies), lavender buds and rose though I used it in the form of an extract. I decided to sugar the pansies to place on the top of cookies and use the lavender as an edible decoration on a cookie as well. I wove the rose flavor into cupcakes, big and small. The best way to describe the flavor of a rose cupcake would be that they taste how a rose smells; soft, delicate and rose-flavored. Instructions for how to sugar pansies and Raspberry-Vanilla double glazed Sugar Cookies with Sugared Pansies will be in the next blog post!

    Lemon-Honey glazed Shortbread

    Sugar Cookie Lemon Glaze Lavender buds

    It’s easy to find tea made from flowers and you can make your own using the same guidelines above. I selected Chamomile-Lavender Tea and Hibiscus Tea  feeling the flavors would complement the baked goods and loving the lemon yellow and bright pink of the teas.

    Antique Tea Set and Springtime Tea Party
    I mix-and-matched several different pieces of China, old and new, to give the Tea Party and ecclectic feel. I even used pieces from an antique child’s tea set given to my mother that dates back to 1865 within our family.

    Edible Flower Springtime Tea Party with antique plates

    Edible Flower Springtime Tea Party

    Regardless of what you choose to make and serve, the surprise of a Tea Party will be exciting and fun to anyone! My party guests were delighted with everything served, and were none the wiser that I had not made everything from scratch (which of course you can as well!).

    A table topped with plates of food on a plate, with Tea party

    A plate of food on a table, with Tea party

    Edible Flower Springtime Tea Party

    Edible Flower Springtime Tea Party

    These bright spring recipes for Rose Cupcakes with Whipped Cream Frosting and Lemon-Honey glazed Shortbread with Lavender Buds are the hit of any event of meal. Using edible flowers adds a unique touch as well as visual beauty! These versions are gluten free based on the mixes and cookies selected. Any cake mix or cookies may be used.
    5 from 1 vote
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 30 minutes
    Cook Time: 30 minutes
    Total Time: 1 hour
    Servings: 12
    Calories: 160kcal
    Author: Toni Dash
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    Ingredients

    Ingredients for Rose Cupcakes with Whipped Cream Frosting:

    • 1 box favorite Vanilla Cake mix (I used Lillabee’s Gluten Free cake mix)
    • ½ teaspoon Rose Extract
    • Red Food coloring (I like India Tree Dyes, all natural, but they can fade when baked)
    • 1 pint Heavy Whipping Cream
    • 1 1/2 teaspoon Vanilla Extract
    • 2 tablespoons granulated Sugar

    Ingredients for Lemon-Honey glazed Shortbread with Lavender Buds:

    • 1 dozen (12) Shortbread Cookies (I used Amy’s gluten free Shortbread)
    • 1 cup Confectioner’s Sugar
    • 3-4 tablespoons freshly squeezed Lemon Juice
    • 2 teaspoons Lemon Zest
    • 1 tablespoon Honey
    • Small lavender buds; 1 for each cookie

    Instructions

    • NOTE: The cupcakes may be made the day prior (keep in a sealed, refrigerated container). If using this Whipped Cream frosting it is best to frost them right before serving them. Though the frosting will hold up and they can be refrigerated, they look best when freshly frosted.

    Insructions for Rose Cupcakes with Whipped Cream Frosting:

    • Prepare vanilla cake mix adding the rose extract and food coloring to make cupcakes pink (if desired) to the mix. Line muffin pan with decorative cupcake papers (I double line them so if any oils soak into the liner, the outer liner is still pristine in appearance). Fill as directed and bake as directed. Remove and cool on a cooling rack.
    • In a free standing mixer all heavy whipping cream, sugar and vanilla. Beat slowly until cream thickens and then on high speed until whipped cream thickens past the ‘stiff peak’ phase to be a lightly spreadable frosting. Note: monitor the cream closely because it can turn to a butter thickness quickly.
    • When rose cupcakes are full cooled pipe or spread frosting on cupcakes. Keep chilled until serving.
    • the refrigerator. Ideally they would be made the morning of an afternoon tea party._

    Instructions for Lemon-Honey Glazed Shortbread:

    • Gently rinse and pat dry all the lavender buds.
    • In the bowl of a freestanding mixer (handheld mixer is ok too) combine sugar, 3 tablespoons of the lemon juice, lemon zest and honey. Beat until fully combines and thick. Dip a spoon into the glaze and allow it to drip back into the bowl as a test for thickness. The thicker the glaze the more heavily coated the cookie will be. If it’s spreadable thickness, add more lemon juice a teaspoon at a time until thickness desired.
    • Place a cooling rack on a baking sheet. Place cookies on the rack (this allows excess glaze to drip into the baking sheet, keeping the cookie from sitting in glaze and not create a mess in your kitchen).
    • Slowly pour the glaze over each cookie to cover the full top.
    • Place a lavender bud in the glaze. Allow glaze to fully harden before serving (30 minutes approximately). If not serving immediately, keep in a sealed container, chilled until serving.

    Nutrition

    Calories: 160kcal | Carbohydrates: 35g | Protein: 1g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 298mg | Potassium: 26mg | Fiber: 0g | Sugar: 18g | Calcium: 94mg | Iron: 0.8mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!

    Disclaimer: (Ebible Flowers) The author has thoroughly researched all the aforementioned edible flowers. However, individuals consuming the flowers, plants, or derivatives listed here do so entirely at their own risk. The author cannot be held responsible for any adverse reaction to the flowers.

    « Cheesy Ham and Black Bean Nachos
    Raspberry-Vanilla double glazed Sugar Cookies with Sugared Pansies »

    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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      Recipe Rating




    1. cupcake with filling says

      April 18, 2013 at 6:47 pm

      I know that they said some of flowers are edible for instance Lavender but I never try it myself. but the idea of edible flowers on your cupcake is great. it added more color on certain occasion.

      Reply
    2. Lori Lynn says

      April 16, 2013 at 5:59 pm

      5 stars
      I just wrote a piece on edible flowers for our local paper. Happy to see your post! Found it on Foodie. Love the shortbread with lavender!
      LL

      Reply
      • Toni Dash says

        April 16, 2013 at 7:32 pm

        Hi Lori Lynn! So glad you liked the tea. You would appreciate the use of edible flowers having written your piece about them I’m sure. Check back tomorrow and the recipe for sugaring the pansies and fresh raspberry glazed sugar cookies will be up!

        Thanks too for letting me know where you found ‘me’. I have not hopped on Foodie since they redid it so it was a nudge to go look. Looks fun!

        Reply
    3. Caroline Taylor says

      April 16, 2013 at 6:32 am

      Hi Toni, sorry me again! If you pop over to my blog I have awarded you the Best Moment Award!

      Reply
      • Toni Dash says

        April 16, 2013 at 10:23 am

        You are the sweetest! Going to pop over now….

        Reply
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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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