Strawberry-Rose Cupcakes

Strawberry-Rose Cupcakes Recipe
Photo: Thomas J. Story; Styling: Randy Mon
Strawberry jam and rose water are baked directly into the vanilla cupcakes to infuse delicate, fragrant flavor into these party-ready cakes. Garnish with fresh rose petals in the colors of your party.

Yield:

Makes 16
Total time: 1 Hour, 30 Minutes

Recipe from

Sunset

Recipe Time

Total: 1 Hour, 30 Minutes

Nutritional Information

Calories 394
Caloriesfromfat 41 %
Protein 4.2 g
Fat 18 g
Satfat 11 g
Carbohydrate 55 g
Fiber 0.5 g
Sodium 228 mg
Cholesterol 87 mg

Ingredients

1 cup butter, at room temperature
1 1/4 cups sugar
3 large eggs
1 teaspoon vanilla extract
3/4 cup buttermilk
2 1/2 cups flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup strawberry jam
1 1/2 to 2 tsp. rose water*
2 1/2 cups small rose petals (organically grown)

Preparation

1. Preheat oven to 325°. Line 16 muffin cups with liners. Beat butter and sugar with a stand mixer until creamy. Add eggs, vanilla, and buttermilk; beat until well blended.

2. Whisk together flour, baking powder, baking soda, and salt in a bowl. Gradually beat into butter mixture until well blended.

3. Whisk together jam and rose water to taste in a small bowl. Spread 2 heaping tbsp. batter in each liner. Top with 1 tsp. jam mixture, then another 2 heaping tbsp. batter, carefully spreading it to cover jam.

4. Bake cupcakes until a toothpick inserted toward the edge comes out clean, 25 to 27 minutes. Let cool in pans 5 minutes, then transfer to racks to cool completely. Spread with frosting and decorate with rose petals.

*Find with cocktail or baking supplies.

Note: Nutritional analysis is per cupcake.

Stephanie Dean,

Sunset

April 2011
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