My mom has been gone for 25 years this month, and I wanted to bake something special to celebrate her in some way. I found this recipe in Sunset magazine (April 2011) and knew I had found the perfect treat. Perfect because my mom’s name was Rose🙂
The recipe calls for rose water in both the cake and the frosting. I made some rose water myself (I “googled” it) using some roses from my one and only rose bush, but it didn’t yield enough. I ended up finding some certified pure rose water at a local health food store. I did have enough roses to use for decorating the cupcakes though:) We didn’t eat the flowers, even though no pesticides were used on them~just water and sunshine.
I was afraid to overdo it on the rose water (the purchased version is stronger than homemade), so added the lower end of the amount suggested. Next time I will add the maximum, especially in the cupcakes (actually it’s added to the jam that goes into the cupcakes).
There was a nice hint of infused roses in the cupcakes and the frosting, plus the beautiful scent of the rose petals on top added to the floral sensation. The homemade strawberry jam in the cupcakes complemented the rose water.
These cupcakes are a perfect spring or summertime treat. They would be the crowning touch at a tea party, brunch or a wedding shower. If you don’t have your own pesticide free roses(to top the cupcakes), perhaps you can find them at a farmer’s market.
Strawberry-Rose Cupcakes
- 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
- 2 1/2 cup (small) rose petals (organically grown)
- 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.
Cream Cheese-Rose Frosting
Ingredients
- 4 ounces cream cheese, at room temperature
- 1/4 cup butter, at room temperature
- 1 1/2 to 2 tsp. rose water
- 1/4 teaspoon vanilla extract
- 2 1/2 cups powdered sugar
Preparation
- In a bowl with a mixer, beat cream cheese, butter, rose water, vanilla, and powdered sugar until smooth.
- Spread on cupcakes
- Top with rose petals (or roses)
This recipe makes 16 cupcakes.
