back to cookbook
Crystallised Rose Cupcakes
0
Average: 0 (0 votes)
(0 votes)
Rate recipe
Show all reviews

Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 12 h. 45 min.
Ready in
Ingredients
for
10
- For the crystallised rose petals
- 1 small egg white (lightly beaten)
- crystallized Rose petal (sugared)
- superfine caster sugar
- For the cupcakes
- ½ cup unsalted butter
- ½ cup caster sugar
- 1 tsp vanilla extract
- 2 eggs (beaten)
- 1 cup self-rising flour (sifted)
- ½ tsp Baking powder
- For the topping
- 1 ⅓ cups cream (48% fat)
- 1 tsp vanilla extract
- 1 Tbsp powdered sugar
- To decorate
- edible silver edible silver ball
- crystallized Rose petal
How healthy are the main ingredients?
eggback to cookbook
print shopping list
Preparation steps
1.
For the crystallised rose petals: lightly brush the rose petals with the egg white and roll in sugar. Place on a wire rack covered with non-stick baking paper and dry in a warm place (the airing cupboard is ideal) for 12 hours.
2.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 10 hole bun tin.
3.
Beat the butter and sugar in a mixing bowl until light and creamy. Beat in the vanilla.
4.
Add the eggs gradually, beating well. Sift in the flour and baking powder and gently fold into the mixture.
5.
Spoon the mixture into the paper cases and bake for about 20 minutes, until golden and springy to the touch. Cool in the tin for a few minutes, then place on a wire rack to cool completely.
6.
For the topping: whisk together the cream, vanilla and icing sugar until thick.
7.
Spoon into a piping bag with a plain nozzle and pipe on top of the cakes.
8.
To decorate: place a rose petal on each cake and sprinkle with silver balls.
Related Recipes
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Tags
Popular Cookbooks
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
Related Articles
Cookbooks of the week