Rose Petal Cupcakes

The only glitch is that I was never able to get some good shots although the cupcakes tasted great. Somehow, my first attempt resulted in a frosting that flopped, on my second attempt, everything was perfect – one reason why the cupcakes didn’t last beyond 30 minutes – even before I could get my props and camera out they were gone! The last & final attempt was made last night when again I got too adventurous with the frosting and tried different colours – with one piping bag! Bad idea!! Plus the fact that there was no natural light made it difficult to get good pictures. Tube light is not a great idea at all.

Nevertheless I wanted to post the recipe today because this really is a nice recipe which you can try tomorrow to impress that special someone. If you ask me, try them just for yourself – each of us is special, -so why not make ourselves happy on V – Day?!

Rose Petal Cupcakes
Prep time: 15 mins | Bake time: 12-15mins | Makes 12-15 cupcakes

You Need
For the cake

• 175grams plain flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 115 grams caster sugar
• 8 tablespoons butter softened at room temperature
• 2 eggs
• 1 tablespoon milk
• 2-3 drops of edible rose oil or 1 teaspoon rose water
• 1/2 teaspoon of vanilla extract

For the edible frosted rose petals (optional)

• 24 rose petals * see notes
• 1 egg white
• caster sugar

For the butter cream frosting

• 6 tablespoons butter softened at room temperature
• 175 grams icing sugar
• 1 drop of red food colour * see notes
• silver dragees  (silver decoration balls) to decorate

Method:
Prepare the frosted rose petals
Wash the rose petals carefully and dry them using a paper towel. Beat the egg white lightly and using a pastry brush coat the leaves with the mixture. Sprinkle caster sugar all over the leaves and gentle dust off the excess. Transfer onto a plate and leave it to dry overnight.


Prepare the cake
1. Preheat oven to 200 C for 10 minutes and line a 12 cup muffin tray with cupcake liners/cakes. Keep aside.
2. Sift the flour, baking powder and salt a couple of times and keep aside. In a large bowl beat the butter and caster sugar till fluffy. Add the eggs one at a time and beat well after each addition.
3. Add the milk, rose oil/water, vanilla extract and combine. Add the sifted flour and fold gently. If the batter is a bit dryish add an extra tablespoon of milk and mix.
4. Spoon the batter into the cupcake liners till about 2/3rds full. Bake for about 12-13 minutes or till the skewer inserted comes out clean. Remove and transfer onto a wire rack to cool.

Prepare the butter cream frosting

1. To prepare the frosting, transfer the butter into a large bowl and beat till fluffy, sift in the icing sugar and beat till it is combined. Add just a dab of red food colour to get a baby pink colour. Or use pink food colouring.

Place the rose petals and sprinkle the silver dragee over it and serve

(Picture clicked at night under artificial light)

(Picture clicked at night under artificial light)
Adapted from Everyday Muffins & Bakes