Dandelion Blossom Cupcakes

For a yellow buttery flavored cupcake
2c flour
2 t baking powder
1 1/2 t baking soda
1 t cinnamon
1 t salt
1c sugar
1 c dandelion blossom syrup
1 1/2 c oil
4 eggs
2c dandelion blossom petals

For a chocolate cupcake make the above and add 4T cocoa and 1/2 t cloves

Sift together dry ingredients
In a separate bowl, beat sugar, dandelion syrup, oil and eggs together until creamy.
Add blossom petals and mix
Add dry ingredients and mix until well blended
Pour batter into cupcake papers in tins but only make them about half full as they raised quite a bit.
Bake at 350 degrees for 18-22 minutes.

Frost with Cream Cheese Frosting
1 8oz package of cream cheese softened
1 c powdered sugar (or enough to make the right consistency)
1-2T milk (again measure for consistency of the frosting)
1T vanilla

Whip cream cheese first then add vanilla and powdered sugar and milk.  Adjust milk and powdered sugar to get a thick enough frosting to hold onto the cupcakes.

Dandelion syrup
4c dandlion flowers
2-4 cups water
Boil until mushy then let stand over night
Strain
Use 2 c dandelion broth
1 1/2 c sugar
1/4 c lemon juice
1/2 lemon zested
bring to a boil and simmer for an hour or so until the thickness of syrup. This syrup recipe is courtesy of Laura Strong and Sandi Anderson (my Tenakee sisters)


For additional dandelion ideas see: http://thenerdyfarmwife.com/wp-content/uploads/2013/05/dandelions-idea-book.pdf