Here's to the second successful Ophelia Floral workshop! The first workshop you’ll remember we had those lemon lavender cupcakes and the ladies made some beautiful floral arrangements. It was a fun night, but most people left with somewhat similar-ish arrangements. Not that that’s a bad thing at all because Laura was teaching everyone the basics of a good arrangement. However, this last event let so many people show their personalities, have fun, and really shine through their flower crowns.
This event was also held at ROAR, I see most of these workshops being held here in the future. It’s a great space for events like these and it doesn’t hurt that it’s so stinking cute in there. The next workshop is a brunch and arrangement workshop where you learn how to arrange inside of a pumpkin for the fall…you don’t want to miss out! For this event we also had the amazing photographer Abby of Simply Gracious Photography (some of her photos are used below and credited to her), Elizabeth of Elizabeth Anne Styling (telling the ladies how to style their crowns), and my girl Alicia of On Three Designs (who made the cutest snapchat geofilter).
As for me, at these events I help out my pal Laura and make some goodies to help keep the ladies going through the hard labor of flower working ;) I made a charcuterie and cheese board again because people were so in love last time. But I switched it up and made some gooey butter cookies, in chocolate hibiscus and orange blossom vanilla. I wasn’t super happy with the look of how these little guys turned out, but they were gone by the end of the night, so I guess these ladies enjoyed the flavors. My favorite and the last thing that I made were the cardamom rose cupcakes (or cuppies as I lovingly refer to them as).
Last workshop I really wanted to work with a lot of floral notes, but struggled to come up with much that had to do with flowers because I waited until last minute to go shopping…never a good idea when looking for something specific and unusual. So, this time I really went through all my edible dried flower pedals, floral waters, etc. and chose some things that would work for tasty, cute, and florescent sweets. So I started to work on a cardamom rose cupcake like the ones I once had in London! This recipe is a standard vanilla cake mix (like the one from last time), but with an added bit of cardamom. I left the rose for the buttercream, which I essentially made the same as my frosting from last cupcakes because it is so dang good. These cupcakes were a hit and I hope you like them as much as I do…and all the ladies who gracefully inhaled them at this workshop.
If you try out this recipe be sure to post a pic to Instagram (or any social media) and tag #feedmewithamanda. Or if you love a different floral recipe, let me know about that too in the comments below!
and here below are some snaps from Abby :)
OH AND THIS TABLE IS FROM ANEW NATURE FURNITURE. Love it so much.
A little table writing from Alicia!
My gals, Janelle and Kate. Lucky to be surrounded by girl bosses!
1 cup whole milk, at room temperature
1 tablespoon lemon juice
3 eggs, at room temperature
½ teaspoon vanilla extract
2 cups flour
1 ¼ cups sugar
2 teaspoon baking powder
½ teaspoon baking soda
1 pinch salt
½ cup unsalted butter, at room temperature
1 Tablespoon cardamom
1 ½ cup unsalted butter, softened at room temperature
3 ½ cups powdered sugar, sifted 1-2 times
¼ cup whole milk (or heavy cream)
1 tablespoon dried culinary rose pedals
1 teaspoon cardamom
Preheat the oven to 350°F. And prepare your (mini) cupcake pan with baking liners or grease.
In a small bowl combine your milk and lemon juice. Let it sit for 2 minutes to curdle.
In a separate bowl add eggs, ¼ cup curdled milk, and vanilla and mix until combined.
Using your paddle attachment in your mixer combine cake flour, sugar, baking powder and soda, and salt. Mix on the stir setting for 1 minute.
Add in the butter and mix on a low speed for another minute. Then add the remaining curdled milk and mix. Mix this combination for about 2 minutes.
Slowly add in the egg and milk mixture in 3 parts. Beat for about 30 seconds between each addition or until well combined. Then add the cardamom and mix.
Scoop out batter into lined cupcake pan.
Bake for about 11-12 minutes for minis, about double for normal sized. Test with a toothpick to make sure it comes out clean.
Let cool completely before adding frosting and decorating.
Hours before making the frosting, add the rose to the cream in a small glass or porcelain bowl. Cover tight and place in the refrigerator for about 2-4 hours. The longer it sits the more flavorful it will become.
Using your mixer and the paddle attachment again, whip the butter for 8 minutes on medium/low speed. The butter will become very creamy!
Strain the rose from the milk and pour the milk into the butter as well as the cardamom. Stir for 30 seconds. If you need more rose flavoring, feel free to add a little rose water.
Add the powdered sugar in 3 batches. The frosting should become very light and fluffy.
If you would like to add that rose color (which I did) add a few drops of food dye until well mixed.
Assemble the cooled cupcakes with frosting and sprinkle with a little extra cardamom.