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dandelion cupcakes recipe

Dandelions are everywhere at this time of year – poking their cheery, golden manes out of flower beds, in between paving slabs and along hedgerows. They are also completely edible, from top to bottom, packed with vitamins A, C and K, and fight inflammation, blood sugar levels and reduce cholesterol.


We’ve included an easy recipe for Dandelion cupcakes which is great to do with children, but you can dandelion petals and leaves to salads, fritters, anything really. Enjoy experimenting!

Remember to forage responsibly – only take small amounts and ensure you know exactly what you are picking and consuming to avoid danger.



​For the cakes...

100 g caster sugar

100 g self-raising flour

100 grams butter, softened

2 eggs

1tsp baking powder

Zest of 1 orange

Petals of 5 Dandelion heads

For the icing..

175 g butter, softened

350g icing sugar

Juice of half an orange

Petals of 5 Dandelion heads for decoration


Pre-heat the oven to 200C/Gas 6.  Place 12 cupcake cases in bun tins. Measure all the cake ingredients into a bowl and beat well for 2-3 minutes until smooth and shiny. Fill cake cases to the halfway point. Cook in the pre-heated oven for 15-20 mins. Take out and cool on rack.

To make the icing, combine all the ingredients except the dandelion petals in a bowl and beat until smooth and fluffy. Pipe or spoon the icing onto each cupcake when they are cool and then sprinkle the Dandelion petals on top to decorate and to add a drop of sunshine!

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