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Raspberry rose cupcakes

  • 2:30 Prep
  • 0:30 Cook
  • Makes 12


  • 125g butter, at room temperature
  • 1 x 85g pkt Cottee's Raspberry Flavoured Jelly Crystals
  • 2 tablespoons caster sugar
  • 2 eggs
  • 150g (1 cup) self-raising flour, sifted
  • 40g (1/4 cup) plain flour, sifted
  • 2 tablespoons milk
  • Icing sugar, to dust

Frosted rose petals

  • 1 egg white
  • 55g (1/4 cup) caster sugar
  • 2-3 medium fresh roses, petals separated (see note)

Rose icing

  • 100g (1/2 cup) caster sugar
  • 2 tablespoons water
  • 1 egg white
  • 1/2 teaspoon rosewater essence


  • 1
    Preheat oven to 180°C. Line twelve 80ml (1/3-cup) capacity muffin pans with foil or paper cases.
  • 2
    Use an electric beater to beat the butter, jelly crystals and sugar in a small bowl until pale and creamy. Transfer to a large bowl. Add the eggs, 1 at a time, beating well after each addition. Stir in half the combined flour and half the milk. Stir in remaining combined flour and milk.
  • 3
    Divide the mixture among the lined pans. Bake in oven for 20-25 minutes or until a skewer inserted into the centres comes out clean. Set aside for 2 minutes to cool before transferring to a wire rack to cool completely.
  • 4
    To make the frosted rose petals, lightly whisk the egg white in a bowl. Place the sugar on a plate. Lightly brush 1 petal with egg white. Dip in the sugar to coat. Place on a baking tray. Repeat with remaining petals, egg white and sugar. Set aside for 1 hour or until dry.
  • 5
    To make the rose icing, place sugar and water in a small saucepan over medium heat. Stir until sugar dissolves. Increase heat to high. Bring to the boil. Reduce heat to medium-high (see tip). Simmer for 2 minutes or until syrup thickens and a sugar thermometer reaches 116°C or “soft ball stage”. (If you don’t have a thermometer, drop 1 teaspoonful of syrup into a glass of cold water. If the syrup becomes a soft ball, it’s at soft ball stage.) Use an electric beater to beat the egg white in a small bowl until firm peaks form. Pour the syrup over the egg white. Beat for a further 3 minutes or until the mixture is cool. Beat in the rosewater essence.
  • 6
    Spread the rose icing evenly over the cupcakes. Arrange the frosted rose petals on top. Dust with icing sugar to serve.

Source: taste.com.au


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