What’s Cooking in Gail’s Kitchen? All the Buzz: Rose Petal Cupcakes! Before I set out on this journey of the palate, I had no idea how to make crystallized rose petals. So when the miniature rose bush in my own yard presented me with perfectly proportioned soft pink petals, I knew I was going to try. It could not have been simpler to create such beautiful edibles.* Next I chose angel food cupcakes, tasting like sweet fluffy clouds, swirled with a crown of grenadine buttercream frosting. You can almost taste the subtle hint of rose water. Is it any wonder the rose is a symbol of passion and heavenly perfection?
ROSE PETAL CUPCAKES
Ingredients for Rose Petals:
24 rose petals, clean and dry
1-2 egg whites, lightly beaten
1 cup sugar
Instructions:
Using a pastry brush, gently paint each petal on both sides with the egg whites. Toss them in sugar, coating both sides. Place on a wire rack allowing them to dry overnight. Store in an airtight container.
Ingredients for Cupcakes:
16 ounce box of angel food cake mix
1 1/4 cup water
1/8 teaspoon rose water
1/2 teaspoon coconut extract
Instructions:
Preheat oven to 350°. Place cupcake papers in each muffin cup. Place rose water and coconut extract in 1/4 measuring cup. Add the difference in water to fill liquid to top. In a large metal bowl, empty contents of cake mix. Add the 1 cup of water plus the 1/4 cup of liquid. Blend on low mixer speed for 30 seconds. Increase speed to medium and beat one minute longer. Pour cupcake batter into muffin cups, filling each 3/4 full. Bake according to package directions 15-20 minutes or until the tops are golden brown. Transfer cupcakes to a wire rack to cool.
Ingredients for Grenadine Buttercream Frosting:
4 ounces Neufchâtel cheese, softened
1/3 cup butter, room temperature
1 teaspoon almond extract
3 cups powdered sugar
1-2 tablespoons grenadine
Instructions:
Using a hand mixer on low setting, cream together Neufchâtel cheese and butter. Blend in almond extract. Gradually add powdered sugar, alternating halfway to add one tablespoon grenadine. Continue mixing until smooth and creamy. If needed, use one more tablespoon of grenadine to make it spreadable. Beat on medium for one minute. Frost the cooled cupcakes and garnish with crystallized rose petals. Refrigerate until ready to serve.
* Always use rose petals that are free of pesticides or other chemicals.
These are beautiful!
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Thank you, Nancy. They are also delicious. 🍓
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Now these I can eat. I love anything made with rose water. 🙂
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Isn’t it glorious, Kerry! 🍓
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Reminds me of Cairo…
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How exciting! 🌟✨🌟
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Oh my goodness this post blows me away.. Wow is all I can say.. Bravo…
~hugs from Laura ~
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LAURA!! I am humbled. What a phenomenal compliment. You are my new best friend! lol 🍓
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Well my dear it’s all true.. Your amazing photos of your wonderful creations really make my day…
Hugs from Laura ~
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Thanks, again. You made MY day. 🍓
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Those look yummy!
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It was an adventure in baking. Blessings! 🍓
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Looks so delicious!
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How kind, Gloria! Can I put you down for one? lol 🍓
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😀
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This looks so beautiful! You are a genius, Gail!
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Nature gets credit for this one, Erika. Blessings! 🍓
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But you “designed” it 😊
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(Smile) 🍓
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What a gorgeous cupcake! I could never in my life make something that pretty, lol! Great job!
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Thanks! It was easier than it looks. 🍓
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They look beautiful and delicious!
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Nicky, the angel food cake makes it light and fluffy. 🍓
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