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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Strawberry jam and rose water are baked directly into the vanilla cupcakes to infuse delicate, fragrant flavor into these party-ready cakes. Garnish with fresh rose petals in the colors of your party. Ingredients:
1 cup butter, at room temperature |
1 1/4 cups sugar |
3 large eggs |
1 teaspoon vanilla extract |
3/4 cup buttermilk |
2 1/2 cups flour |
3/4 teaspoon baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
1/3 cup strawberry jam |
1 1/2 to 2 tsp. rose water |
cream cheese-rose frosting |
2 1/2 cups small rose petals (organically grown) |
Directions:
1. Preheat oven to 325°. Line 16 muffin cups with liners. Beat butter and sugar with a stand mixer until creamy. Add eggs, vanilla, and buttermilk; beat until well blended.
2. Whisk together flour, baking powder, baking soda, and salt in a bowl. Gradually beat into butter mixture until well blended.
3. Whisk together jam and rose water to taste in a small bowl. Spread 2 heaping tbsp. batter in each liner. Top with 1 tsp. jam mixture, then another 2 heaping tbsp. batter, carefully spreading it to cover jam.
4. Bake cupcakes until a toothpick inserted toward the edge comes out clean, 25 to 27 minutes. Let cool in pans 5 minutes, then transfer to racks to cool completely. Spread with frosting and decorate with rose petals.
5. *Find with cocktail or baking supplies.
6. Note: Nutritional analysis is per cupcake.
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