Think flower flavours and you just can’t help but think of cupcakes. Cute, pretty and sweet, cupcakes were just made for rose! So this is my first experimentation with the rose flavour – I hope you enjoy it!
NB. there are several ways to add rose flavouring to baking. The most popular are rose sugars, rose water, rose extract and rose petals. For this recipe I added rose petals because the flavour needs to compete with a strong chocolate flavour. I’ll be trying the other methods throughout the rest of the month.
- 100g plain flour
- 2 tbsp cocoa
- 140g plus 1 tbsp castor sugar
- pinch of salt
- 1.5 tsp baking powder
- 40g unsalted butter
- 120ml milk
- 1 egg, beaten
- 2 tbsp organic rose petals
- 250g icing sugar
- 80g unsalted butter
- 2 tbsp milk
- a drop of vanilla extract or rose extract/water
- Organic rose petals and glimmer sugar for decoration
- Pre-heat the oven to 170oC (325oF) or gas mark 3
- Cream together the butter, milk and 140g castor sugar together
- Add the egg and beat until smooth
- Blend together 1 tbsp castor sugar with the rose petals until powdery (a clean coffee grinder is perfect for this)
- Sift together the flour, cocoa salt, baking powder and blended rose and sugar and add to the mixture and beat until smooth. Be careful not to over-mix.
- Spoon into cupcake cases to 2/3 full and bake for 20-30 minutes, or until a skewer inserted into the middle of the cake comes out clean.
- Whilst the cakes cool, make the frosting by mixing together the butter, milk and half the icing sugar. Once blended gradually add the rest of the icing sugar until the icing is firm (add additional icing sugar if necessary)
- Once cakes are completely cooled, generously ice cakes and top with a rose petal or other decorations.
These cupcakes turned out beautifully and went down a treat with my housemates. Only one of them admitted to being able to taste the rose though! That said, as I discovered with my delicious Rose Brownies, rose is great for brining out chocolate flavours, and these were certainly very chocolatey cupcakes. I used vanilla icing on my cupcakes, probably out of cowardice more than anything else, which worked well, but next time I think I’ll use rose icing for a more convincing flavour.
Happy baking; I’d love to know how you get on with these, or any rose recipes you’ve found particularly good. x