The Good Life
with a Southern Drawl

Rose Petal Cupcakes

By Amy Bailey — August 01, 2014
Last summer I started experimenting with rose petals. I had roses of all colors from my rose garden and began making rose petal syrup. My daughter at age 3 when she would play ice cream shop would order ‘rose ice cream’. So with that inspiration I made rose petal ice cream. The most flavorful fun I had with the rose petal syrup was making different cocktails, my favorite a rose margarita. Then I discovered you could bake with roses and fell in love with the idea of Rose Petal Cupcakes. A labor of love but such a divine treat.

Rose Petal Cupcakes
  • 3 large eggs
  • 1 1/2 cups sugar
  • 1 3/4 cups all purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup milk
  • 6 Tbsp unsalted butter
  • 1 tsp pure vanilla extract
  • 1 batch rose petal frosting
  • Sugared rose petals, for garnish
  • 24 compartment muffin tin – 2″ diameter
Directions:

Preheat the oven to 350 degrees F.Mix the flour, baking powder and salt together in a small bowl and set aside.

In a large bowl, beat the eggs and sugar until pale yellow. Add the flour mixture and beat until smooth.

Next, measure the milk into a large glass measuring cup, and put it in a microwave set on high for 2 minutes. Add the scalded milk to the batter in a slow stream, beating until well combined. In the same measuring cup, melt the butter in the microwave. Add the melted butter to the batter along with the vanilla. Beat until well combined.

Fill the muffin tin compartments with cupcake papers, then fill each 3/4 of the way. Bake the cupcakes until the tops are golden and the cupcakes spring back to the touch, about 15 to 18 minutes. Remove from the oven and let cool.Frost the top of each cupcake with rose petal frosting (recipe below). Place one rose sugared petal (recipe below) or several rose petals standing up in the center of each cupcake to form a ‘rose shape’.

Rose Petal Frosting:
  • 1 1/2 pounds cream cheese, at room temperature
  • 2 sticks unsalted butter, at room temperature
  • 2 cups confectioner’s sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons rose petal syrupPut the cream cheese and butter in the bowl of a mixer and, using the paddle attachment on high, beat until the two are incorporated. Add the sugar and beat one minute more. Add the vanilla and rose petal syrup and beat until a uniform pink. Refrigerate until ready to use. Let come to room temperature before using.
Sugared Rose Petals:
  • At least 24 pesticide free rose petals, pink, red, yellow or a combination
  • 1/4 cup simple syrup
  • 1 cup sugarUsing a pastry brush, brush the petals with simple syrup and gently toss them in the sugar, making sure to coat both sides. Lay them on a cooling rack and allow them to dry overnight. Store in an airtight container.

    Yield: 24 petals