Rose Petal Cupcakes

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.

Juicy Peach Rose Tarts

What’s Cooking in Gail’s Kitchen? The Food Whisperer: Juicy Peach Rose Tarts! With the holidays around the corner, take a moment to consider this star attraction on the dessert table. Talk about the “WOW” factor! Peach Rose Tarts work well for morning coffee, family pitch-ins, office parties, social gatherings, birthday celebrations, Date Night, and more. Since they are made in a muffin tin with a few simple ingredients, it’s practically effortless. Once again, the crust is made with prepared puff pastry. You choose the fruit: apples, peaches, plums, pears, or nectarines. No matter the season, no matter the occasion, you’ll come away feeling like a pastry chef.

JUICY PEACH ROSE TARTS

Ingredients:

1 box puff pastry, thawed and each sheet cut lengthwise into strips, finishing with 6 strips per sheet

1/3 cup apricot jam

5-6 ripe peaches, thinly sliced into half moons with skin on

Powdered sugar, for dusting

Instructions:

Preheat oven to 375°. Spray a muffin tin with nonstick oil. Set aside. Slice the peaches as thin as possible. Transfer to a microwave-safe dish. Sprinkle with a few drops of water. Cover dish with plastic wrap. Microwave on High for 15 seconds. This makes the peaches flexible enough to roll. Take one strip of puffed pastry dough. Spread it with a thin layer of apricot jam. It acts as an adhesive. Layer peaches on left side of each strip, slightly overlapping with the skin edge off the pastry. It will resemble half moons. Fold the other side of the pastry to seal. Beginning at the bottom, tightly roll the stuffed peach pastry into a flower. Transfer to the prepared muffin tin. Repeat with remaining ingredients. Bake 25-30 minutes, or until golden brown. Cool slightly before dusting with powdered sugar.

Eating My Way Through the Alphabet; Letter R

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.