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339 Baden Ave
South San Francisco, CA, 94080
United States

6506340836

Studio Choo Florists create seasonal, wild, California-native floral decor for weddings, events and by subscription. Our art studio is currently open by appointment only.

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we like it wild recipe

Alethea

here's a recipe from our post this week on produce to the people from founder lauren anderson for beet velvet cupcakes.

these are a takeoff on red velvet cake, with beets replacing all the red dye that usually gives the cake its signature glow. they have an earthier flavor and color than your standard red velvet cake, so if you are looking for the original, this will probably not suffice. they are a delicious alternative though, and an excellent conversation starter at parties!

1/2 c. unsalted butter, softened
1 1/2 c. sugar
2 eggs
2 1/2 c. all purpose flour
1 tsp. salt
2 tbs. unsweetened cocoa powder
1 c. buttermilk
1c. beets, pureed
1 tsp. vanilla extract
1 tsp. vinegar (whatever you have on hand)
1 tsp. baking soda

1.prepare your beet puree first because they take a good while to cook. i like to oven steam beets by putting them in a loaf pan with about an inch of water, then I cover it with tin foil and bake at 400 for 40 minutes to an hour depending on the size of the beet. when they’re tender, you should be able to smoothly insert a dinner knife all the way through the beet without much effort. Take your beets out of the oven, let them cool until they’re not too hot to handle, and then slide the skin off with your fingers. it should be quite easy to remove. puree in a food processor or blender.
2.preheat your oven (or bring the temp down if you just cooked your beets) to 350 and prepare your cupcake tins with paper liners or grease the pan with butter or oil and dust with flour.
3.cream the butter and sugar, add the eggs and mix well.
4.sift the flour and salt directly into the mixture and loosely mix.
5.add the butter milk, vanilla, and beet puree and mix just until everything is incorporated.
6.in a small bowl, mix the baking soda and vinegar and fold this into your batter. try not to beat it at this point.
7.bake at 350 for around 17 minutes (my oven is 19 minutes) or until the cake is springy and a fork or toothpick comes out clean when poked into the middle.
8.let cool, frost with cream cheese frosting!

cream cheese frosting
1 8oz. package cream cheese (room temperature)
1/2 c. unsalted butter (softened)
1 tsp. vanilla extract
1/2 tsp. salt
1 1/2 c. powdered sugar

1.cream together the cream cheese, butter, vanilla and salt. add the powdered sugar and beat until smooth. refrigerate for about an hour to stiffen, then frost away and enjoy!