These Vanilla Rose Water Cupcakes are perfect for anyone who loves cute-and-pretty all rolled up into one! Luscious vanilla cake is topped with delicately scented rose water icing and its crowning glory is a glittering candied rose petal.
In 2012 I was invited to guest post on the ModCloth blog. For most of us, ModCloth needs no introduction; for those unfamiliar, it’s a cute shop with vintage-inspired clothing. They asked if I would develop a special Valentine’s day recipe for their blog readers – I was thrilled! I had a fresh bottle of rosewater lingering in my cabinet, and it didn’t take long to figure out what to make.
Nearly a decade (and counting) later, I’m sharing the recipe right here on Sprinkle Bakes. Modcloth recently revamped their blog and archived older posts such as this one. This recipe is too good not to share, so I’m giving it new life here on the blog!
Pick your petals wisely.
The cupcakes and frosting are easy-peasy to make. The rose petals take a little more time and effort. Be sure to choose organic, blemish-free roses at the very start. This will give you a beautiful end result!
Brush the petals with a little reconstituted meringue powder and roll in sugar. It’s that simple! Allow them to dry until firm. This will take a little time, and overnight is best. Place them in a cool dry place that has low humidity, such as a countertop away from your kitchen range.
I used an egg carton-shaped ceramic holder to form some of the petals. However, you could use a regular egg carton if you wanted the petals to be a little more 3D.
I simply adore these cupcakes and they are wonderful at any time of year. I could easily see them at a wedding reception as a fun alternative to wedding cake. Use a light hand when adding the rose water. A little goes a long way!
Related recipe: A Dozen Rose Cupcakes
Vanilla Rose Water Cupcakes
- Artists’ brush
- Wire rack for drying
- 1 1/2 cups all-purpose flour
- 3/4 tsp. baking powder
- 1/4 tsp. salt
- 6 tbsp. butter softened
- 3/4 cup sugar
- 2 large eggs
- 1 tsp. vanilla extract
- 1 vanilla bean seeded and hull discarded
- 1/2 cup plus 2 tbsp. milk
- 1 cup two US sticks unsalted butter, softened
- 3 cups confectioners’ sugar
- 1 tsp. vanilla
- 1/4-1/2 tsp. rose water
Candied Rose Petals:
- 15 blemish-free organic rose petals
- 1 tablespoon meringue powder
- ½ tablespoon warm water
- ½ cup extra-fine granulated sugar
- Heat oven to 350 and line cupcake pan with papers.
- Sift together flour, baking powder and salt. In a mixing bowl, cream the butter and sugar until lightened in color and fluffy. Add eggs one at a time, mixing well between additions. Beat in vanilla bean seeds and vanilla extract.
- Add flour mixture and milk alternately, beginning and ending with flour. When completely incorporated, divide batter evenly amongst liners, filling them 2/3 full. Bake for 15-20 minutes (check at 15). Cool completely before frosting.
- Beat softened butter and confectioners’ sugar together on low speed in the bowl of a stand mixer. Gradually increase speed until powdered sugar is absorbed and frosting becomes light and fluffy.
- Add flavorings and mix on high speed for 2-3 minutes. Transfer frosting to a piping bag fitted with a large plain tip and pipe onto cupcakes.
Candied Rose Petals
- Mix together the meringue powder and water in a small condiment cup. Pour the extra fine sugar in a separate small bowl.
- Dip the paint brush into the diluted meringue and brush an even coat onto the front and back of a rose petal. Dip the petal in the granulated sugar and place on a wire rack. Repeat process with remaining petals until all are coated. Let all the petals dry until crisp.
- Garnish cupcakes or place in an air-tight container until ready for use.