Rose petal cupcakes

Rose petal cupakeMakes: 12
Preparation time: 25 minutes
Cooking time: 15 minutes


125g (4½oz) butter, softened
125g (4½oz) caster sugar
2 medium eggs
125g (4½oz) self-raising flour
2 tbsp rose water
2 rose heads, finely shredded

Marshmallow frosting:

2 egg whites
225g (8oz) caster sugar
¼ tsp cream of tartar
3 tbsp of rose water
Pink food colouring
White sparkling sugar crystals
1 rose

12-hole bun tray lined with paper cases


1 Preheat the oven to 180°C /R4. Beat together the butter and sugar in a bowl until light and fluffy.

2 Add the beaten eggs, flour and rose water to the bowl and beat until smooth.

3 Add the shredded rose petals and beat until thoroughly mixed.

4 With a tablespoon, divide the mixture between the paper cases and bake in the centre of the oven for 12-15 minutes until the cakes have risen and are just firm to the touch in the centre.

5 Remove from the oven and transfer to a wire rack to cool.

6 In a metal bowl beat the egg whites until they form soft peaks.

7 Place the bowl over a pan of simmering water, ensuring the bottom does not touch the water, and continue to beat with a hand-held electric mixer while adding the caster sugar and cream of tartar a tablespoon at a time.

8 Add the rose water and continue to whisk the mixture until it is light and fluffy and forms soft peaks.

9 Remove the bowl from the pan, add food colouring and continue to whisk until the mixture reaches the colour you want.

10 Top each cupcake with a good tablespoon of frosting. Level it out and roll the edges in the white sparkling sugar crystals. Finish with a single rose petal in the centre of each cupcake.

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