Rose petal cupcakes

Dreamy, romantic, good looks - that is a lot to ask from a cake! Eleanor Smallwood's cupcakes might just have it all View more cupcake recipes
By Eleanor Smallwood
Rose petal cupcakes
  • Rating:
  • Serves: makes 12
  • Cook Time: 20 minutes
  • Prep Time: 30 minutes
  • Effort: easy


  • 150 g softened unsalted butter
  • 150 g caster sugar
  • 3 medium eggs, at room temperature
  • 150 g self-raising flour
  • 1 tbsp rose water
  • 100 ml milk
  • 1 packets instant royal icing
  • rose petals or silver balls, to decorate


1. Preheat the oven to 190C/gas 5. Line a 12-hole muffin tray with papers.

2. Using a wooden spoon, cream together the butter and sugar until pale and fluffy. Add the eggs, one by one, stirring well between each addition. If the mixture threatens to curdle, add a tablespoon of the flour to stabilise it.

3. Fold in the remaining flour, followed by the rose water. Next, start adding the milk - you may not need it all. What you want is a batter that will just fall off the spoon if you shake it a little.

4. Spoon the mixture into the muffin papers and bake in the oven until cooked through and golden, about 20 minutes. Turn out onto a rack to cool.

5. Make up a big batch of royal icing and spoon onto the cakes. Leave to set before decorating with rose petals or silver balls.

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