Mini Rose Cupcakes

rose cupcakes

Delicate floral flavoured rose cupcakes made with good quality rose water are the perfect treat for tea parties.

With a little practice you can master the piping of pretty roses and play with the position of the petals to create closed rose or add more petals for open rose in full blossom.

Using a cake decorating flower nail is easies than piping the rose directly on the cake and it’s great for practicing as you can return the icing in your bowl and use it again.

Buttercream icing used in roses should be more stiff than the creamy buttercream used for cake filling or icing. If when piping you feel the consistency is too soft add more powdered sugar, until stiff enough.

A short video of the buttercream rose piped directly on the cake can be found on our Facebook page.

Rose Cupcakes
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Recipe adapted from 'Cupcakes from the Primrose Bakery'. Buttercream roses icing with rose and cherry flavour.
Servings Prep Time
24mini cupcakes 45minutes
Cook Time
25minutes
Servings Prep Time
24mini cupcakes 45minutes
Cook Time
25minutes
Rose Cupcakes
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Recipe adapted from 'Cupcakes from the Primrose Bakery'. Buttercream roses icing with rose and cherry flavour.
Servings Prep Time
24mini cupcakes 45minutes
Cook Time
25minutes
Servings Prep Time
24mini cupcakes 45minutes
Cook Time
25minutes
Ingredients
  • Rose Cupcakes
  • 50 grams unsalted butter softened
  • 110 grams sugar
  • 1 egg
  • 70 grams self rising flour
  • 60 grams plain flour
  • 1/4 teaspoon rose water
  • 60 mililiters milk at room temperature
  • Rose Buttercream
  • 50 grams unsalted butter softened
  • 1 tablespoon milk
  • 1/4 teaspoon rose water
  • 1/2 teaspoon vanilla extract
  • 1 drop pink food coloring optional
  • 250 grams powdered sugar
  • Cherry Buttercream
  • 50 grams unsalted butter
  • 1 tablespoon milk
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon cherry candy flavouring or 1/2 tsp cherry food flavouring
  • 1/4 teaspoon pink food coloring
  • 250 grams powdered sugar
Servings: mini cupcakes
Units:
Instructions
  1. Preheat oven to 160ºC and line a 24-hole 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 the egg and continue beating.
  3. In a separate bowl combine the flours.
  4. Mix few drops of rose water with the milk and test it and adjust according to taste. (The strength varies)
  5. Sift the flours into the creamed mixture, add the flavoured milk 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 20-25 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.
Rose Buttercream Icing
  1. 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.
  2. Add rose water and beat to incorporate, then check and add rose water if needed. Finally beat in tiny drop of pink food colouring.
  3. Place 3/4 in a pastry piping bag with a petal decorating tip such as Wilton #104, and the remaining buttercream in another piping bag with a round piping tip.
Cherry Buttercream Icing
  1. Repeat the step #1 as in Rose Buttercream.
  2. Add cherry flavouring and few drops of pink food colouring and beat until smooth.
  3. Repeat the step #3 as in Rose Buttercream.
Piping the roses
  1. Make the rose base using the icing with round tip by holding the bag straight up on top of a cupcake or flower nail,held in your other hand. Pipe with steady pressure to create a heavy base.
  2. Using the icing with petal decorating tip, wide side down, make the centre bud.Next make the top row of 3 petals, followed by two rows of 5 petals and 7 in the bottom.
Recipe Notes

If you are using a cake decorating flower nail to make your roses on, pipe a small bit of buttercream on top of your cake before placing the rose on top so that it will stick.Use a pair of  clean scissors to carefully move the rose from flower nail onto the cake.