I want to introduce you all to a company called Wild Hibiscus. They recently sent me some of their products to try out and let me tell you, they are pretty awesome!
From cocktails to cupcakes these extracts and syrups not only add a beautiful rose and hibiscus flavor, but they add a beautiful color too.
I used the Rose Hibiscus Flower Extract in the buttercream that topped these champagne cupcakes. The flavor combination was out of this world. Let’s just say that if a cupcake was glamorous, then this would Marilyn Monroe.
The buttercream had a wonderfully soft rose flavor that complimented the champagne cupcake beautifully. I also added a sprinkle of Wild Hibiscus Flower Salt, that finished the cupcake off beautifully.
I am seriously so impressed with this product line. I cannot wait to serve the syrup with edible hibiscus flowers in our New Year’s Eve cocktails! They add such a delicious WOW factor! I love that the b’Lure and the Flower Extracts use the color pigment and flavor from natural flowers, and that each flower in the Flowers in Syrup is hand packed into the jar to preserve their quality and shape. All of the natural vibrant color and flavor comes just from the flower!
If you have a foodie or cocktail connoisseur on your list this year, I highly recommend giving them something from the Wild Hibiscus line. These items would make a fabulous gift!!!!!
These cupcakes are the perfect New Year’s Eve dessert. The champagne keeps them incredibly moist. Just make sure to really take your time folding in the egg whites. Use slow and gentle strokes to ensure that you do not break down the air in the stiff egg whites. Enjoy!