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Rose Petal Cupcakes

Rose Petal Cupcakes

Recipe Submitted By: bakingmad

Try these beautiful rose petal cupcakes sent in by one of our members

Preparation Time	15 minutes
Baking Time	12 minutes
Portions	12
Skill Level	Easy
Average Rating

Rose Petal Cupcakes Ingredients

115 grams	Butter Softened
115 grams	Golden Caster Sugar (Billington's)
2	Free Range Eggs lightly beaten
1 tbsp	Milk
	Rose Water (Nielsen-Massey) A few drops
1 tsp	Vanilla Extract (Nielsen Massey)
175 grams	Self Raising White Flour (Allinson Nature Friendly) Sifted

Additional Ingredients

85 grams	Butter Softened
175 grams	Icing Sugar (Silver Spoon)
	Pink Food Colouring Optional
	Crystallized Rose Petal To decorate

This recipe uses

How to make Rose Petal Cupcakes

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

Preheat the oven to 200°C/400°F/Gas Mark 6. Put 12 paper backing cases in a bun tray, or put 12 double layer paper cases on a baking tray.
Put the butter and the sugar in a bowl and beat together until light and fluffy. Gradually add the eggs,beating well after each addition. Stir in the milk,rose oil and vanilla extract, then using a metal spoon, fold in the flour.
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.
To make the frosting, put the butter into a large bowl and beat until fluffy.
Sift in the icing sugar and mix well together. If wished, add a few drops of pink food colouring to complement the rose petals.
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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