Rose Cupcakes

Rose Cupcakes

Rose Cupcakes

I’ve been meaning to make some of these for a while now, but they didn’t turn out quite as nicely as I’d hoped because I was distracted by the Murray match, lol! They’re a basic sponge mixture but with rosewater added instead of milk, and 5 cubes of chopped turkish delight added to the mixture. The icing is a simple glace icing made with rosewater instead of plain water and coloured with pink food colouring. I had a go at sugaring rose petals by brushing them with egg white, dipping them in sugar and then drying them for a few hours – not a great result as I forgot to do both sides, doh! The verdict: nice summery flavour (I’d prefer them without the turkish delight) but the non-curliness of the rose petals let the finished cakes down a bit.

To make the cakes

Heat the oven to 180C

Line a muffin tin with pink cupcake cases

Beat 125g softened butter and 125g caster sugar together

Beat in 2 free range eggs, one at a time

Sift in 125g self-raising fine milled flour

Stir in 1 1/2 T rosewater

Add 80g chopped turkish delight if desired. I dusted mine in icing sugar after chopping to prevent the pieces all sticking together

Spoon the mixture into the cake cases and bake for 20mins, or until golden, springy on top and a skewer comes out clean

Remove cakes from tin and leave to cool on a cooling rack

To make the icing

I made mine up to taste / texture, but a standard formula for glace icing is 125g icing sugar mixed with 1T of water, so substitute the water for rosewater :) If your icing is a little runny add more icing sugar. Add a few drops of pink food colouring and spread onto your cakes. I use a wet knife to help spread an even circle of icing on top of each cake.

To make the sugared rose petals

Pick twelve rose petals from your garden (or buy a bunch)

Brush both sides with egg white

Dip each side in sugar

Place on a plate, baking sheet or cooling rack and leave to dry for 3 – 5 hours until the rose petals are dry and crunchy

Place on top of your cakes :)

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