Preheat the oven to 375F. Grease a mini doughnut pan.
Place the cherry blossoms into a sieve and rinse under cold running water for about 2 minutes. Put the cherry blossoms into a bowl and soak with water for about 30 minutes. Drain well and gently pat dry.
Carefully place one cherry blossom into the each doughnut cavity. Set aside.
Add the wilted greens to a blender with 2 T of water. Blend until smooth. You should have about ¼ C of liquid.
In a large bowl, add the blended green liquid to the bowl, along with the egg, oil, sugar and vanilla extract. Beat together until combined.
Sift the cake flour, salt, and baking powder into a large bowl. Pour the wet ingredients over top of the dry ingredients and fold gently until combined,
Scrape the mixture into a piping bag, cut the tip, and pipe into the doughnut cavity, about ¾ full.
Place into the oven for 6-7 minutes, until they spring back when touched lightly.
Let the doughnuts cool in the pan before removing with a toothpick. Remove to a cooling rack with a piece of parchment paper underneath.
Drizzle with glaze or dust with powdered sugar.
To make the glaze, combine the milk with the powdered sugar and mix well. The consistency should be similar to honey. Use a spoon and drizzle over top of the doughnuts.
Doughnuts best served fresh. Can be kept for up to 1 day at room temperature, tightly wrapped.