These rose cupcakes truly capture the taste of rose, this most delightful of summer flowers. The cakes are lightly chocolatey and flavoured with rose sugar and rosewater, the buttercream is made with homemade rose syrup and the tops are decorated with crystallised rose petals. Perfect for a summer party.
egg white(use a little of the egg whites from the eggs for the cake batter)
caster sugar
Rose Sugar
125ggranulated sugar
1handfuldried rose petalsscented but unsprayed
Chocolate Rose Cakes
125gunsalted buttersoftened
100gmilk chocolate(I used Green & Blacks 37%)
125grose sugar
2large eggs(I used duck eggs)
150gflour(I used half wholemeal and half plain unbleached),
1tspbaking powder
1pinchbicarbonate of soda (baking soda)(baking soda)
2tbsp0% fat Greek yoghurt
1tbsprose water
Rose Buttercream
85gunsalted buttersoftened
100gicing sugar
1tbsprose syrup(I used rosehip syrup)
Instructions
Crystallised Rose Petals
Paint the petals with egg white then dip them in a small bowl of caster sugar. To avoid waste, paint the rose petals with a little of the egg white from one of the eggs needed for the cake batter. And use any remaining sugar for the rose sugar.
1 rose, egg white, caster sugar
Put on a rack to dry and leave in a warm airy place for as long as possible, preferably for at least twenty four hours.
Rose Sugar
Make the rose sugar. In a coffee grinder or blender, blitz the sugar with a handful of dried red scented roses.
125 g granulated sugar, 1 handful dried rose petals
Chocolate Rose Cakes
In a large pan, melt the butter with the chocolate (G&B) over a gentle heat.
125 g unsalted butter, 100 g milk chocolate
Turn off the heat and stir in the rose sugar.
125 g rose sugar
Beat in the eggs, one by one.
2 large eggs
Sift in the flour, baking powder and bicarbonate of soda and fold into the eggs.
150 g flour, 1 tsp baking powder, 1 pinch bicarbonate of soda (baking soda)
Gently stir in the yoghurt and rosewater.
2 tbsp 0% fat Greek yoghurt, 1 tbsp rose water
Line a 12 hole muffin tin with paper cases and divide the batter between them. Bake in a preheated oven at 180℃ (160℃ fan, 350℉, Gas 4) for 20 minutes or until risen and firm to the touch..
Turn out onto a wire rack to cool.
Rose Buttercream
Cream the butter with the icing sugar until light and fluffy.
85 g unsalted butter, 100 g icing sugar
Beat in 1 tbsp of rose or rosehip syrup.
1 tbsp rose syrup
Spread over the cooled cakes with a palette knife, or use a piping bag.
Sprinkle with a little pink sugar, if liked.
Top with the crystallised rose petals.
Notes
Try and bake the cakes as near to the centre of the oven as you're able. I couldn't fit all of mine on one shelf, hence the two quite different bakes you can see in the picture above.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.