Sugared rose cupcakes

Delicious Sugared rose cupcakes Recipe

Pretty as a picture – these flower topped cupcakes look as sensational as they taste.
Sugared rose cupcakes
Prep Time : 2:30 | Cook Time : 0:15 | Total Time : 2:45 | Serving : 12 person.


  • 1 eggwhite

  • 1 cup (220g) caster sugar

  • 12 Clover Hill roses, petals separated

  • 125g butter

  • 1 teaspoon vanilla essence

  • 2 eggs

  • 2 cups (300g) self-raising flour

  • 1/2 cup (125ml) milk

  • Frosting or icing, to decorate


  • Step 1

    Break the eggwhite into a small bowl and beat with a fork until broken up. Place 1/3 cup (80g) of the caster sugar into a shallow bowl. Use a small clean paintbrush to brush the petals with eggwhite. Sprinkle evenly with a little sugar to coat, shaking off excess. Place onto a plate or tray lined with paper towel and leave to dry for about 2 hours.

  • Step 2

    Preheat oven to 180°C. Line 12 x 1/2 cup (125ml) muffin pans with paper cases. Use an electric beater to beat the butter and remaining sugar until pale and creamy. Beat in the vanilla. Add the eggs one at a time.

  • Step 3

    Fold in flour and milk until just combined. Spoon into the cases. Bake for 15 minutes or until a skewer inserted into the centre comes out clean. Cool completely.

  • Step 4

    Spread frosting onto the cakes and place the sugared petal on top.

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