Tuesday, May 01, 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.


Debra Kapellakis said...