Rose petal cupcakes - recipe

Rose petal cupcakes

  • Prepare

  • Serves

  • Cook

  • Skill



For the cakes

For the icing

For the crystallised rose petals

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  1. 1

    Preheat the oven to 200°C (fan 180°C, gas mark 6). Put 12 paper cupcakes cases on a cupcake tray.

  2. 2

    Put the butter and the sugar in a bowl and beat together until light and fluffy.

    For this step you'll need:

    • 115g Butter (unsalted)
    • 115g Unrefined golden caster sugar
  3. 3

    Gradually add the eggs, beating well after each addition. Stir in the milk, rose water and vanilla extract, then using a metal spoon, fold in the flour.

    For this step you'll need:

    • 2 Egg(s) (free range) lightly beaten
    • 1 tbsp Milk
    • 1tsp Rose water
    • 1tsp Vanilla extract
    • 175g Self-raising white flour sifted
  4. 4

    Spoon the mixture into the paper cases and bake the cupcakes in the preheated oven for 12-15 minutes until well risen and golden brown. Transfer to a wire rack and leave to cool.

  5. 5

    To make the icing, put the butter into a large bowl and beat until fluffy.

    For this step you'll need:

    • 85g Butter (unsalted)
  6. 6

    Sift in the icing sugar and mix well together. Add a few drops of pink food colouring if desired.

    For this step you'll need:

    • 175g Icing sugar
    • Pink food colouring a drop
  7. 7

    Make the crystallised rose petals by following our tip.

    For this step you'll need:

    • 30 Rose petals
    • 1 Egg white(s) (free range)
    • 4 tbsp White caster sugar
  8. 8

    When the cupcakes have cooled, put a blob of frosting on top of each cake. Top with 1-2 crystallized rose petals to decorate.

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