Spring is all about beautiful blooms. As the blossom falls and the wisteria starts to appear, it won’t be long until the rose bushes are in full flower. In honour of the prettiest season of the year, here is a gorgeous Rosewater Cup Cake recipe that I recently created. These are really lovely and fresh and have a lovely hint of rose, without being over powering. If you like the flavour of Turkish delights, then you’ll like these. I think this would be a great recipe if you are planning a royal wedding party for the weekend and want some pretty cakes to serve.
You will need:
170g caster sugar
170g self – raising flour
1 tsp rosewater
For the icing:
350g icing sugar
2 tbsp milk
1 tbsp rosewater
½ tsp pink gel food colouring
Rose sugar flowers
Edible rose petals (I get mine from Waitrose)
How to make:
Preheat oven to 180ºc and line a muffin tray with 12 cupcake cases
Add all the cake ingredients to a bowl and mix quickly until fully combined, I’d recommend usin g a stand or hand mixer.
Spoon evenly in cake cases and bake in the oven for around 20 minutes until golden.
Cool on a wire rack and decorate once fully cooled.
Sift the icing sugar into a bowl and add the other ingredients, mix until it has formed a soft buttercream icing.
Pipe onto cupcakes and add rode petals and rose sugar flowers.
As always, let me know if you try this recipe. I always love to see pictures of your baking on social media, so please tag me! My links are below. For more lovely recipes check out my Baking section.
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