Looking for a Royal Rose-Scented Cupcakes Recipe?
A royal baby!
A few weeks ago, I was thrilled when Kate Middleton had her second child. To me, she is the epitome of class and style. I don’t know why, but I want her and Prince William’s marriage (and family) to succeed. They seem like “good neighbours” like you’d want to have them over for a barbecue or something, haha.
I love the name Charlotte Elizabeth Diana – it gives tribute to three people in the baby’s lineage: Prince Charles, Queen Elizabeth, and the late Princess Diana. I love sentimental family names! I’ve long been thinking about naming my kids after family members.
What’s more royal (read: fancy) than rose-scented cupcakes?! One has to be careful when using flowers in baking because you don’t want the cakes to taste too soapy. I bought my dried roses at a local spice shop, but some speciality grocery stores carry them too.
Royal Rose-Scented Cupcakes RecipeCourse: Uncategorized
One and half a cup of organic flour
Three-fourth of a cup of organic cane sugar
Half a teaspoon of baking soda
Half a teaspoon of sea salt
Half a cup of cold water
One-fourth cup of champagne, or more water
Half a cup of melted coconut oil
Two and half teaspoons of vanilla
One teaspoon of lemon juice
- For the simple syrup
One-fourth cup of organic cane sugar
Half a cup of water
One-fourth cup of dried roses (culinary grade)
- To make the frosting
1 c. organic non-hydrogenated shortening, like Spectrum
1 tsp. vanilla (or rose extract, if you have it)
3-4 c. vegan powdered sugar
Vegan sprinkles for decorating, get them from Pink Peppercorn or India Tree
- To begin this Royal Rose-Scented Cupcakes Recipe, preheat the oven to 375° F. Line a muffin tin with 12 cupcake liners.
- In a large mixing bowl, combine the dry ingredients: flour, sugar, baking soda, and salt. Stir. Create a well in the middle of dry ingredients. Set aside.
- Make sure you have all of your wet ingredients on hand. To ensure that the reaction runs smoothly, combine all of the ingredients at the same moment. Pour them into the well and stir with a wooden spoon and some elbow grease (or use your mixer). Stir until the batter thickens, and all is mixed.
- Fill the cupcake liners halfway with batter; these cupcakes puff up quite a bit. Bake for 20-25 minutes, or until a toothpick inserted in the centre comes out clean.
- Allow for full cooling of the cupcakes. Poke a few holes in the tops of the cakes with a toothpick as they’re cooling. It will aid in the absorption of the syrup.
- In a small saucepan over medium-high heat, mix all of the ingredients for the simple syrup. Get the mixture to a boil, then reduce to low heat. Be sure the sugar is fully melted. Remove it from the heat until it has reduced marginally and allowed to cool. Remove the rose buds with a strainer.
- Brush a layer of syrup on each cupcake after it has cooled. Brush on a second coat after it has dried and/or soaked in.
RECOMMENDATION Save the simple syrup for your own drinks if you have some leftover.
- In a big mixing bowl, cream together the shortening and flavouring to make the frosting. Gradually stir in the powdered sugar, a cup at a time, before the buttercream has stiffened. Fill a piping bag of icing and add frosting to the cupcakes.
- Add some embellishments – whether it’s small rosebuds or classy sprinkles. These cupcakes will be the talk of the town!