Sugared Flowers

Use these sugared flowers to top our Spring Cupcakes.

  • Yield: Makes 72
Sugared Flowers

Source: Martha Stewart Living, May 2007


  • 1 large egg white
  • 1 teaspoon water
  • 72 purple pesticide-free edible flowers, such as pansies and violas, stems removed
  • Superfine sugar, for sprinkling


  1. Whisk egg white with water in a small bowl. Working with 1 flower at a time and holding it with tweezers, brush egg wash over entire surface of flower using a small paintbrush. Sprinkle with sugar. Transfer to a baking sheet lined with parchment to crisp flowers. Let stand at room temperature overnight.

Cook's Notes

Sugared flowers can be stored in single layers in airtight containers at room temperature for up to 3 months.


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