Floral Baby Cakes

• 24 fresh borage blossoms, untreated and gently washed
• 4 tablespoons unsalted butter, softened
• 1/2 cup sugar
• 1 teaspoon kewda water or rose water
• 1/4 teaspoon salt
• 1 egg
• 3/4 cup all purpose flour
• 1 teaspoon baking powder
• 1/2 cup buttermilk

1. preheat the oven to 350. grease and flour a mini muffin pan. place one borage blossom in the bottom of each cup.
2. cream the butter and sugar with the salt and kewda water until it is fluffy, about 3 minutes.
3. add the egg and mix in completely.
4. sift the flour and baking powder over the batter and fold it in a couple times. sprinkle the buttermilk over the top of the batter and finish folding it together.
5. using a small portion scoop, a #70 scoop slightly heaped, carefully drop the batter over the flower. bake until lightly golden, about 12 minutes. allow them to sit in the pan for a few minutes and then gently turn them out onto a rack to cool.

borage blossoms, unsalted butter, sugar, water, salt, egg, flour, baking powder, buttermilk

Taken from food52.com/recipes/22770-floral-baby-cakes (may not work)