Last weekend my cousin Robbie got married! Earlier this summer, the women in my family gathered together for a tea party bridal shower to celebrate his fiance Berit. I met her for the first time, my mom and her sisters made nonsensical jokes (as usual), and I nibbled on a scone with clotted cream.
Each guest went home with a small bottle full of Ames Single Source Raw Dutch Clover Honey (you can order similar customizable party favors here). Ames Farm bees visit hundreds of dainty little white blossoms every spring and reward us with this sweet, rich honey.
I loved the idea of a tea party bridal shower, and these cupcakes would be so fun to serve at any party alongside little sample sizes of the honey used in the recipe. Inspired by pollinators’ appreciation for common garden weeds, I decided to gather some dutch clover blossoms and dandelion roots for a unique cupcake recipe.
CANDIED DANDELION ROOT
1 cup dandelion root pieces (dry or fresh)
2 cups water
Note: Leftover candied dandelion root can be added to cereal, yogurt, and many other treats. Comment below with your favorite uses!
DUTCH CLOVER HONEY FROSTING
½ cup softened butter
½ cup cream cheese
DANDELION TEA CUPCAKES
1 cup whole milk
8 dandelion tea bags (or 8 teaspoons loose leaf tea)
3 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
2 cups sugar
1 cup melted butter
3 teaspoons vanilla extract
Candied Dandelion Root Pieces (optional, to taste)
Please comment below with your comments, suggestions or adjustments!
(I modified this recipe by Heather McDonnell for the tea cake batter).