Wild Rose Petal Cupcakes Food

WILD ROSE PETAL CUPCAKES

Wild Rose Petal Cupcakes image

Make and share this Wild Rose Petal Cupcakes recipe from Food.com.

Provided by Seebee

Categories Dessert

Time 30m

Yield 36 cupcakes

Number Of Ingredients 10

Ingredients

1 cup sugar
1/2 cup butter
3 eggs
1 lemon, rind of, grated
3 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 cup fresh wild rose petal
1 teaspoon lemon juice

Steps:

Cream sugar and butter together.
Add the eggs; beat well.
Add grated lemon peel.
Sift together the flour, baking powder& salt.
Add the dry ingredients to the creamed mixture alternately with milk.
Cut the rose petals into bits.
Add petals and lemon juice, stirring just enough to blend nicely.
Fill each of the paper baking cups half full of cake batter.
Bake at 375°F for 12-15 minutes.
Cool then frost and/or decorate (tiny roses, real or frosted, would be beautiful).

Nutrition Facts : Calories 96.1, Fat 3.3, SaturatedFat 1.9, Cholesterol 25.4, Sodium 80, Carbohydrate 14.9, Fiber 0.2, Sugar 5.6, Protein 1.7

ROSE PETAL CUPCAKES

Rose Petal Cupcakes image

Provided by The Hearty Boys

Categories dessert

Time 13h20m

Yield 24 cupcakes

Number Of Ingredients 18

Ingredients

3 large eggs
1 1/2 cups sugar
1 3/4 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
6 tablespoons unsalted butter
1 teaspoon pure vanilla extract
1 batch Grenadine frosting, recipe follows
Sugared rose petals, for garnish, recipe follows
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 grenadine
24 pesticide free rose petals, pink, red, yellow or a combination
2 egg whites, lightly beaten*
1 cup sugar

Steps:

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 with the sugar until they're a 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.
Spray the muffin tin with pan release and fill the compartments 3/4 of the way. Bake the cupcakes until the tops are golden and the cupcakes spring back to the touch, about 15 to 20 minutes. Remove from the oven and let cool.
To assemble, put the frosting into a pastry bag fitted with a large star tip. Pipe the frosting onto each cupcake in a circular pattern starting from the outside and working in, ending with a peak in the center. Place a rose petal standing up in the center of each cupcake.
Put 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 grenadine and beat until a uniform pink. Refrigerate until ready to use. Let come to room temperature before using.
Using a pastry brush, brush the petals with the egg whites 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.

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