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.
Looks beautiful and I’m sure they taste great too!
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Ineffably sublime. 🍃🌸
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To be edible you can’t spray, the small tip of the petal tends to be bitter and I always remove, superfine or baker’s sugar works best and the fragrant roses will have the best flavor. I have been using edible flowers for a long time – probably 40+ years; I also candy them too. I have a few posts on my site… 🙂 They are definitely fun to work with!
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Thanks for all the extra tips! I’ll check them out, Aunt Juju. 🍃🌸
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My favorites are pansies, lavender, nasturtiums, basil flowers… Gail – unless you are 35 or under please call me Judi – thanks 🙂
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Will do, Judi. I also love using lavender, especially with lemon. 💜🍃🍋
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Oh, heavenly!
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That’s a good way of putting it, Melinda. 🌟✨💫
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What a great idea!
These cupcakes look so vintage.
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I was much younger when I began making them. lol. 🤣
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LOL
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These are gorgeous, Gail! Perfect for Easter!
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It’s a nice surprise, isn’t it? 🍃🌸
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What interesting flavours, rose water, coconut, almond and that favourite neufchatel cheese of yours.. 😉
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Oh, yes. Definitely worth a second bite. 😜
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Gorgeous!!! And I bet delicious!
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The hubs thought so. lol 🤣
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can not wait to try this- thank you!
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Munchtime. 🍃🌸
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You are killing me…this looks so fabulous!
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Kerry, you are a blessing. Have a delightful Easter. 🌷
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You too, Gail. The food will be better at your house…😘
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So pretty!!!
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It’s a Spring thing. lol 🍃🌸
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These look beautiful and so delicous!!
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Thaaanks. Have a wonderful day. 🍃🌸
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