Rose Cupcakes

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Rose Cupcakes
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30 min.
ready in 1 hr 25 min.
Ready in


For the cupcake batter
200 grams Pastry flour
50 grams cornstarch
2 teaspoons Baking powder
2 eggs
150 grams cane sugar
1 pinch salt
150 grams melted butter
1 tablespoon Rose water
250 grams Whipped cream
For the cream cheese frosting and decor
120 grams butter
60 grams powdered sugar
150 grams cream cheese
1 tablespoon Rose water
12 Rose petal
4 tablespoons yellow sugar
12 white, small Sugar pearls
How healthy are the main ingredients?
Whipped creamcream cheesesugareggsalt

Preparation steps


Preheat the oven to 180°C (approximately 350°F) convection. Line a muffin tin with paper liners.


For the cupcake batter: Combine the flour, cornstarch and baking powder in a mixing bowl. In a separate bowl, whisk together the egg, sugar, salt, butter and rose water. Whisk in the sour cream and then stir into the flour mixture. Distribute the batter among the muffin wells and bake until golden brown, around 25 minutes. Remove from the oven and let cool. For the frosting: Cream the butter and sugar until light and fluffy. Stir in the cream cheese and rose water then spread 1/2 over the cupcakes. Arrange 1/2 of the rose petals in circles on the cupcakes then fill with more frosting. Add the remaining petals in the shape of flowers. Sprinkle the yellow sugar over the centers and decorate with sugar pearls. Chill for 30 minutes before serving.