Rose Cupcakes

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Rose Cupcakes
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Health Score:
4,6 / 10
45 min.
ready in 1 hr 10 min.
Ready in


For the cup cakes
75 grams Raspberries
1 egg
80 milliliters vegetable oil
130 grams sugar
1 pinch salt
50 grams Double cream cheese (60-75% fat)
220 milliliters Buttermilk
250 grams Pastry flour
2 teaspoons Baking powder
½ teaspoon baking soda
For decorating
150 grams butter
100 grams powdered sugar
250 grams cream cheese
2 tablespoons Rose syrup
2 tablespoons Raspberry syrup
1 teaspoon Rose water
Wrapping paper (with rose pattern)
Decorating icing
How healthy are the main ingredients?
cream cheesesugarRaspberryeggsalt

Preparation steps


Preheat the oven to 180°C (approximately 350°F).


Line the wells of the mini-muffins baking sheet with paper. Rinse the raspberries and drain on paper towels. Combine the egg with the vegetable oil, sugar, a pinch of salt, cream cheese and buttermilk and mix well. Mix the flour with the baking powder and baking soda in a mixing bowl. Quickly stir the buttermilk mix into the flour mixture until all ingredients are moist. Spoon the batter halfway full into the paper cases in the muffin tin. Place 1-2 raspberries on each. Pour the remaining batter on top and bake the muffins in a preheated about 25 or until an insterted toothpick comes out clean. Carefully remove the muffins from the pan and let cool on a wire rack. Trim off the wrapping paper to muffin height, scallop the top edge, then attach to the muffin with icing.


To decorate: Cream the butter with the powdered sugar until creamy and stir in the cream cheese and rose water. Divide into two bowls and mix half with rose syrup and the other half with the raspberry syrup. Then fill into a piping bag with buttercream and decorate the cupcakes.