Options

Format:
Include:
PRINT
Photo: Thomas J. Story; Styling: Randy Mon Photo by: Photo: Thomas J. Story; Styling: Randy Mon

Strawberry-Rose Cupcakes

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.

Sunset APRIL 2011

  • Yield: Makes 16
  • Total: 1 Hour, 30 Minutes

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)

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.

Nutritional Information

Amount per serving
  • Calories: 394
  • Calories from fat: 41%
  • Protein: 4.2g
  • Fat: 18g
  • Saturated fat: 11g
  • Carbohydrate: 55g
  • Fiber: 0.5g
  • Sodium: 228mg
  • Cholesterol: 87mg
advertisement

Go to Full Version of

Strawberry-Rose Cupcakes Recipe

advertisement