August 31, 2016


Dutch Clover Cupcakes

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.




1 cup dandelion root pieces (dry or fresh)

2 cups water

½ cup Ames Farm Single Source Raw Dutch Clover Honey


  1. Place dandelion root pieces in a small saucepan and cover with 2 cups water.
  2. Bring dandelion root pieces to a boil over high heat.
  3. Reduce heat and cover, simmering until dandelion root pieces have soaked up much of the liquid and reached desired consistency (soft, easily chewed), about 30 minutes.
  4. Remove from heat and cool.

Note: Leftover candied dandelion root can be added to cereal, yogurt, and many other treats. Comment below with your favorite uses!




½ cup softened butter

½ cup cream cheese

½ cup Ames Farm Single Source Raw Dutch Clover Honey


  1. Combine all ingredients thoroughly with an electric mixer.
  2. Cover and refrigerate for stiff, workable frosting.





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

4 eggs

Candied Dandelion Root Pieces (optional, to taste)


  1. Preheat oven to 350° F.
  2. Heat milk in a saucepan over low-medium heat, stirring often, until hot to touch. Monitor closely to avoid scalding the milk or allowing a skin to form over the top.
  3. Remove milk from heat and add dandelion tea.
  4. Remove tea bags or strain tea leaves from milk.
  5. In a small bowl, use a fork to combine flour, baking soda, and salt.
  6. In a large bowl, mix sugar, butter, vanilla, and eggs with a wooden spoon.
  7. Slowly add parts of the flour mixture and milk tea to the butter and sugar mixture until all ingredients are combined.
  8. Stir in the candied dandelion root pieces.
  9. Scoop batter into a muffin tin lined with baking cups or greased with butter. Place in the oven for 15 minutes, rotate, and bake for 5-10 minutes longer until the tops are a dark caramel brown color.
  10. Let cool completely before frosting. Garnish with dutch clover and dandelion blossoms and/or leaves.

Serves 24.

Please comment below with your comments, suggestions or adjustments!


(I modified this recipe by Heather McDonnell for the tea cake batter).


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