Strawberry-Rose Cupcakes
Photo: Thomas J. Story; Styling: Randy Mon
Strawberry jam and rose water are baked directly into the vanilla cupcakes to infuse delicate, fragrant flavor into these party-ready cakes. Garnish with fresh rose petals in the colors of your party.
This recipe, and others like it, can be found in the article “Dishes Featuring Edible Flowers.”
How to Make It
Step 1
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.
Step 2
2
Whisk together flour, baking powder, baking soda, and salt in a bowl. Gradually beat into butter mixture until well blended.
Step 3
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.
Step 4
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.
Step 5
5
*Find with cocktail or baking supplies.
Step 6
6
Note: Nutritional analysis is per cupcake.
Ingredients
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 cups small rose petals (organically grown)
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