Rose Petal Cupcakes

I love trying new things. Especially when it comes to baking. I made these cupcakes for Fourth of July and they came off as a big hit.

Rose Petal Cupcakes

For the cake:

• 8tbsp butter, softened
• 1/2 cup generously superfine sugar
• 2 eggs lightly beaten
• 1 tbsp milk
• few drops extract of rose oil
• 1/2 tsp vanilla extract
• 1 1/4 cup self-rising flour
• pearl dragees (decoration balls)

For the frosting:

• 6 tbsp butter, softened
• 1/2 cup whipping cream
• 2 cups confectioner's sugar
• green food coloring

Candied rose petals:

• 12 - 24 rose petals
• lightly beaten egg white, for brushing
• superfine sugar, for sprinkling

To make the candied rose petals, gently rinse the petals and dry well with paper towels. Gently brush the petals with the egg white. Then coat with the sugar. Place the petal on a sheet of wax paper and repeat with the remaining petals. Allow the petals to fully dry, about 24 to 48 hours.

Put 12 cupcake cases inside a muffin pan. Preheat the oven to 400 degrees F. Mix together in a large bowl the butter and sugar until light and fluffy. Gradually add the eggs, beating in well. Stir in the mlk, rose extract, and vanilla extract. Fold in the flour. Spoon the batter into the cupcakes ases.

Bake the cupcakes for about 17 minutes, or until golden brown. Transfer to a cooling rack.


For the frosting, put the butter in a large bowl and add in the whipping cream. Beat the mixture until nice and creamy. Gradually stir in the confectioner's sugar and mix well. Add about 2 or 3 drops of the food coloring if desired.

When the cupcakes are cool, spread the frosting on each cupcake. Top with a candied rose petal and sprinkle with the pear dragees.

Before you know it, they will all be gone!