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Strawberry-Rose Cupcakes

Photo: Thomas J. Story; Styling: Randy Mon
Total time 1 hr, 30 mins
Yield Makes 16
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.

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*
  • Cream Cheese-Rose Frosting
  • 2 1/2 cups small rose petals (organically grown)

Nutrition 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

How to Make It

  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.

  5. *Find with cocktail or baking supplies.

  6. Note: Nutritional analysis is per cupcake.