February is the season of love and in Mumbai it is the season for strawberries. However, for this Valentine's Day, I wanted to try something that was neither made of strawberries, nor chocolate nor something in red. I made red velvet cake for the past two years. Two years ago I attempted the red velvet cupcakes
. Last year it was the red velvet brownie bites
and I think I am done with the ton of artificial food colouring that goes into it! Nevertheless both these cakes were delicious and were much appreciated at home.
This year I rummaged through the only cake book I own. Its a tiny book of essential baking recipes for everyday baking and a couple of recipes that I have tried so far turned out pretty good. I was particularly keen on trying out the pretty looking rose petal cupcakes. I found the idea of using sugar coated rose petals rather nice. The recipe was also very simple and required simple ingredients except for the rose oil which I skipped.
I have attached different pictures of the cupcakes of the various attempts at baking them - all of them were successful and I got the hang of frosting too. Till date I thought it that cake decorating was something I would never do. I guess you can only get better with practice and I have vowed to better myself at it.
The edible rose petals are so much fun to make - ask a kid to volunteer and see the gleam in his eyes! The frosting is very simple & if you like butter cream icing, these cupcakes are just for you!
The only glitch is that I was never able to get some good shots although the cupcakes tasted great. Somehow, my first attempt resulted in a frosting that flopped, on my second attempt, everything was perfect - one reason why the cupcakes didn't last beyond 30 minutes - even before I could get my props and camera out they were gone! The last & final attempt was made last night when again I got too adventurous with the frosting and tried different colours - with one piping bag! Bad idea!! Plus the fact that there was no natural light made it difficult to get good pictures. Tube light is not a great idea at all.
Nevertheless I wanted to post the recipe today because this really is a nice recipe which you can try tomorrow to impress that special someone. If you ask me, try them just for yourself - each of us is special, -so why not make ourselves happy on V - Day?!
About the dish
Very simple plain vanilla cupcakes with a hint of rose flavour & aroma - this is if you are using the rose oil/extract (not the same as rose water). I substituted the rose oil with regular cooking grade rose water, but that hardly made any difference. I suggest you replace the rose oil with almond oil if you wish, but you may skip it altogether. All in all a great recipe to be tried for any simple or special occasion.
Rose Petal Cupcakes
Prep time: 15 mins | Bake time: 12-15mins | Makes 12-15 cupcakes
For the cake
For the edible frosted rose petals (optional)
- 175grams plain flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 115 grams caster sugar
- 8 tablespoons butter softened at room temperature
- 2 eggs
- 1 tablespoon milk
- 2-3 drops of edible rose oil or 1 teaspoon rose water
- 1/2 teaspoon of vanilla extract
For the butter cream frosting
- 24 rose petals * see notes
- 1 egg white
- caster sugar
Prepare the frosted rose petals
- 6 tablespoons butter softened at room temperature
- 175 grams icing sugar
- 1 drop of red food colour * see notes
- silver dragees (silver decoration balls) to decorate
Wash the rose petals carefully and dry them using a paper towel. Beat the egg white lightly and using a pastry brush coat the leaves with the mixture. Sprinkle caster sugar all over the leaves and gentle dust off the excess. Transfer onto a plate and leave it to dry overnight.
Prepare the cake
1. Preheat oven to 200 C for 10 minutes and line a 12 cup muffin tray with cupcake liners/cakes. Keep aside.
2. Sift the flour, baking powder and salt a couple of times and keep aside. In a large bowl beat the butter and caster sugar till fluffy. Add the eggs one at a time and beat well after each addition.
3. Add the milk, rose oil/water, vanilla extract and combine. Add the sifted flour and fold gently. If the batter is a bit dryish add an extra tablespoon of milk and mix.
4. Spoon the batter into the cupcake liners till about 2/3rds full. Bake for about 12-13 minutes or till the skewer inserted comes out clean. Remove and transfer onto a wire rack to cool.
Prepare the butter cream frosting
1. To prepare the frosting, transfer the butter into a large bowl and beat till fluffy, sift in the icing sugar and beat till it is combined. Add just a dab of red food colour to get a baby pink colour. Or use pink food colouring.
2. Spoon the frosting into a piping bag and decorate as desired. Alternatively you may just spoon the frosting over the cupcakes.
3. Ensure that the roses have not been sprayed with harmful chemicals. If you are not sure, just skip the rose petals or don't eat them.
Place the rose petals and sprinkle the silver dragee over it and serve
(Picture clicked at night under artificial light)
(Picture clicked at night under artificial light)
Adapted from Everyday Muffins & Bakes