This treat is 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. The edible heart sprinkles are optional. If you'd like to use them, you can purchase them here.
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.
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.
Notes
Meringue powder can be found at most craft stores and at cake specialty shops.
Keyword candied rose petals, rose water icing, vanilla cake