Remember when I met a bunch of lovely girls at an eating disorder recovery picnic and made chocolate peanut butter cookies? Well, we arranged to meet up again today, and seeing as it was Chelli‘s birthday a few weeks ago, I thought I’d make some little cupcakes to celebrate – she’s lactose intolerant, and another girl in the group last time was allergic to nuts, so I started researching good recipes that account for allergies. I made rose and vanilla biscuits about a week ago and they were absolutely divine, and really fit the sunshine weather we’ve been blessed with recently; rose flavoured treats are absolutely perfect for me, it’s just my taste, as I love the idea of using flowers in my baking, so I thought maybe I’d make something similar, but a little bit lighter and prettier :)
The weather was a little disastrous today, and a massive screen for the Olympics was up in Hyde park, so it ended up just being me and Chelli, but we chatted for ages in the semi-sunshine and it was really nice; we both had some cupcakes and she said she liked them, so I’m happy!
This recipe’s from the Primrose Bakery cook book, but made semi-vegan (I did use real eggs in my cupcakes, but only because I couldn’t find egg replacers; this recipe will work with egg replacers just as well, so it’s pretty much a vegan recipe!)
Rose Cupcakes
Ingredients
Cupcakes
110g of vegan margarine
- Preheat the oven to 160 degrees Celsius. In a large mixing bowl, cream the margarine and sugar until mixture is light and fluffy. Add the eggs/egg replacer slowly, mixing well after each addition.
- Combine the two flours in a separate bowl.
- Mix a little of the rosewater with the soy milk in a jug and test it: rosewater varies in quality and strength, so taste the mixture and adjust the amount you add accordingly.
- Add one-third of the flours to the creamed mixture and beat well.
- Pour in one-third of the soy milk and beat again. Repeat these steps until all the flour and soy milk have been added.
- Carefully spoon the mixture into the cupcake cases, filling them to about two thirds full. Bake in the oven for 25 minutes until slightly raised and golden brown.
- Remove from the oven and leave the cakes in their tins for about 10 mins before carefully placing on a wire rack to cool.
- In a large bowl, beat the margarine, soy milk, vanilla extract and half the icing sugar until smooth. This can take several minutes. Gradually add the remainder of the icing sugar and beat again until the ‘buttercream’ is smooth and creamy. Add the rosewater and food colouring at the very end and beat thoroughly, tasting to check if it is scented enough.
Makes 30 (but I used teeny tiny cases)
Chelli and Me
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I recently got my first bottle of rose water extract, and I’m so excited to start playing around with recipes! Where did you get crystallized rose petals? I’ve never seen them.
I got them from a little chocolate shop in Cornwall when I was there on holiday – they look like little pink balls of glitter, I’m sure you can get them online :) x
These are so adorable! I love your writing.
Wow, thanks very much :) x
Just georgous & lovely rose cupcakes! Very pretty looking too!
i’m a vegetarian and i’m looking for ways to cut down on the amount of animal products i use in cooking, do you have any advise on what to use in baking instead of eggs?? i’d be grateful for a little guidance coz i love to bake but don’t want some poor little animal to miss out on life because i do :) … unless it’s for something really wonderful and delicious in which case i’ll make an exception ;)
Haha, nice philosophy :)
I’m not entirely sure to be honest, if I’m baking something vegan I often look up a recipe specifically without eggs, as baking is a science and I’m terrified of messing up my cupcakes if they’re for an occasion! But egg replacers (that you can get in a packet from health food shops) are good, and also flax eggs, which I’ve never tried, but I’ve heard they work well – good luck :) x
thank you so much :D i had no idea you could even get egg replacers to be honest XD i’m quite rigid when it comes to recipes so i was afraid to go for it and end up killing someone XD love your blog!
i’ve never tried using flowers in recipes, they look so pretty! :D
Very pretty cupcakes! I love the Primrose Bakery recipe book, I’m dying to try these ones.
Thanks, it’s awesome, I don’t actually own it (no money unfortunately) but I go to the bookshop once in a while and try to memorise everything! x
These are adorable, and such a sweet gift! :)
Thank you :) xx
your cupcakes look so beautiful and adorable, they are always the best birthday present ^^
Thank you :) I might drop a few off at my best friend’s house later, she’s feeling poorly x
These look lovely!
Yum again! I love rose flavoured anything. Will have to give these a try. Thanks. Kat :)
I made vegan cupcakes in those cases tonight! Great minds, eh?! Yours look so pretty. =)
Haha, definitely. Thank you :) x
They were SO YUMMY! Making them for my family to celebrate/commiserate the driving test.
Haha, hope you pass, good luck :D x
So pretty!
They look lovely! :)