Ingredients

　　1 large egg white

　　1 teaspoon water

　　Pesticide-free edible flowers, such as pansies and violas, stems removed (6 per cupcake)

　　Superfine sugar, for sprinkling

　　Whisk egg white with the water in a small bowl. Working with 1 flower at a time and holding it with kitchen tweezers, brush egg wash over entire surface of flower using a small paintbrush. Sprinkle with superfine sugar to coat completely. Transfer to a baking sheet or wire rack; let set. Crystallized flowers can be stored up to 3 months at room temperature, in single layers between waxed paper, in airtight containers.

　　Martha Stewart's Cupcakes