Lemon-Rose Cupcakes

Lemon-Rose Cupcakes

The combination of lemon and rose flavours in these pink mini cupcakes is delightful and perfect for girly parties.

Like always with cupcakes, you can play with the decorations using different piping heads and techniques, sugar sprinkles or cupcake toppers.

Lemon-Rose Cupcakes

I recently did a batch of these cupcakes to a bachelorette party in a mix with chocolate cupcakes decorated with red candy melt hearts – If you follow me on Instagram you might have seen some pictures of them and this cupcake selfie.
Special cupcake deliveryHappy baking x

Lemon - Rose Cupcakes
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 2
Rating: 5
You:
Rate this recipe!
Servings Prep Time
30mini cupcakes 20minutes
Cook Time
25minutes
Servings Prep Time
30mini cupcakes 20minutes
Cook Time
25minutes
Lemon - Rose Cupcakes
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 2
Rating: 5
You:
Rate this recipe!
Servings Prep Time
30mini cupcakes 20minutes
Cook Time
25minutes
Servings Prep Time
30mini cupcakes 20minutes
Cook Time
25minutes
Ingredients
  • 80 grams unsalted butter
  • 165 grams sugar
  • 2 eggs
  • 90 grams self rising flour
  • 100 grams plain flour
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest grated
  • 1/4 teaspoon rose water
  • 85 mililiters milk
  • 1/2 teaspoon pink food coloring optional
  • Rose Buttercream
  • 65 grams unsalted butter
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • 250 grams powdered sugar
  • 1/4 teaspoon rose water
  • 1/4 teaspoon pink food coloring
Servings: mini cupcakes
Units:
Instructions
  1. Preheat oven to 160ºC and line mini muffin tray with mini cupcake cases.
  2. In a mixing bowl beat butter and sugar on medium high speed for 3-5 minutes, until pale and smooth. Then add eggs and continue beating.
  3. In a separate bowl combine the flours.
  4. Mix rose water, lemon juice and lemon zest with milk.
  5. Sift the flours into the creamed mixture, add the milk mixture (and pink food colouring) and beat just until incorporated.
  6. Place into a piping bag and pipe into cupcake cases filling them about 2/3 full.
  7. Bake in preheated oven for 21-25 minutes, until a toothpick inserted in middle comes our clean.
  8. Allow to cool for 10 minutes in the tray, then place on wire rack to cool while preparing the buttercream frosting.
  9. In a mixing bowl beat the butter, milk, vanilla and half of the powdered sugar until smooth - then add the remaining powdered sugar and beat again until smooth.
  10. Add rose water and beat to incorporate, then check the taste and add rose water if needed. Finally beat in tiny drop of pink food colouring.
  11. Place in a piping bag with start or round piping tip and pipe over the cupcakes. Add sprinkles or cupcake toppers. Serve in room temperature.

Leave a Comment

Your email address will not be published. Required fields are marked *

*