These days, finding edible flowers is not as difficult as it used to be; they are even carried in some grocery stores. Just be sure they haven't been treated with pesticides or other chemicals; this can often be the case in a nursery or floral shop, so grocery stores are our preferred source for flowers that you intend to eat. We love violas, but you can also use nasturtiums, pansies or even tulips.

You'll also need pasteurized egg whites—available in a carton in your grocer's refrigerator section—and superfine sugar, from the baking aisle. Using pasteurized egg whites is important for food safety, since you won't be cooking them.

Line a sheet pan with parchment paper. Select a few of the prettiest buds and use a clean pastry brush to lightly paint a bud with the egg whites. Now dust it with the sugar until it's completely coated. Gently lay it on the parchment. Continue with the remaining flowers, then leave them on the counter to dry for 8 hours or up to overnight. Now they're ready to top homemade or store-bought cupcakes. They're great for full-sized cakes too!