Tuesday, May 1, 2012

Wild hibiscus in syrup and rosella jam cupcake

Posted by Jenny Louw at 6:24 AM
Wow! What a cupcake by blogger The Lone Baker, who writes:
You may have seen these wild hibiscus flowers in a champagne cocktail, though they are equally at home paired with brie as part of a cheese platter or topping a pavlova. Fabulous stuffed with sweet or savory fillings, or try dipping the bases in white chocolate to serve with after dinner coffee.

I used flowers straight from the jar to top today's mini cupcakes; the rosella flowers are sweet, soft and fleshy with notes of raspberry/plum and rhubarb.


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Tuesday, May 1, 2012

Wild hibiscus in syrup and rosella jam cupcake


Wow! What a cupcake by blogger The Lone Baker, who writes:
You may have seen these wild hibiscus flowers in a champagne cocktail, though they are equally at home paired with brie as part of a cheese platter or topping a pavlova. Fabulous stuffed with sweet or savory fillings, or try dipping the bases in white chocolate to serve with after dinner coffee.

I used flowers straight from the jar to top today's mini cupcakes; the rosella flowers are sweet, soft and fleshy with notes of raspberry/plum and rhubarb.


0 comments:

Post a Comment

 

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