• After you have picked your dandelions, remove the petals from the head and dispose of the green base. We will only be using the petals for this recipe. Soak in a mix of 3 parts water and 1 part vinegar for 5-10 minutes. Drain of the water, rinse and dab dry with a paper towel. I even gave mine a gentle squeeze before laying out on a paper towel to air dry. You can do this in advance and freeze them for future use.
• After you have prepared your dandelion petals. Preheat your oven to 350 degrees. I lined 10 preseasoned 2-inch clay flower pots and 1 preseasoned 3.5-inch clay terracotta pot with parchment paper and filled them 1/4th inch from the top. This recipe is also enough to fill one regular 12-cup muffin pan lined with paper.
• In a mixing bowl cream together the eggs, sugar, and oil with a wire whisk or hand mixer.
• Add in the grated carrots and the rest of the dry ingredients. Folding in the dandelion petals at the very end.
• Use a 1/3rd cup measure to scoop the batter into the muffin tins or fill the preseasoned flower pots 3/4th full. Bake for 20-25 minutes or until they have formed a nice dome on the top and a toothpick comes out clean.
• Allow them to completely cool before frosting.

Frosting Instructions:

• With a hand-held mixer beat the cream cheese, soft butter, and vanilla until creamy. slowly add in the powdered sugar and beat until soft and fluffy.
• Transfer the frosting into a piping bag with a tip of your choosing.
• To frost each cupcake start on the outside edge and work your way in towards the middle using a circular motion. A butter knife works just as good to spread the frosting on top if you don't have all the decorating equipment.