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Raspberry rose cupcakes
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Prep Time:
150 minutes
Cook Time:
30 minutes
Total Time:
180 minutes
Indulgent cupcakes adorned with elegant crystallized roses.
Ingredients:
  • 125g butter, at room temperature
  • 1 x 85g pkt Raspberry Flavoured Jelly Crystals
  • 2 eggs
  • 150g (1 cup) self-raising flour, sifted
  • 40g (1/4 cup) plain flour, sifted
  • 41.20 gm milk
  • Icing sugar, to dust
  • 2.00 egg white
  • 55g (1/4 cup) caster sugar
  • 2-3 medium fresh roses, petals separated (see note)
  • 100g (1/2 cup) caster sugar
  • 40.00 gm water
  • 1/2 tsp rosewater essence
Instructions:
  • Preheat your oven to 180°C and prepare twelve 80ml (1/3-cup) capacity muffin pans by lining them with foil or paper cases.
  • Beat together butter, jelly crystals, and sugar using an electric beater until pale and creamy. Transfer the mixture to a large bowl. Add the eggs one at a time, beating well after each addition. Stir in half of the flour and half of the milk, then stir in the rest of the flour and milk.
  • Pour the mixture evenly into the prepared pans. Bake in the oven for 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 2 minutes before transferring to a wire rack to cool completely.
  • Whisk the egg white gently in a bowl, then place the sugar on a plate. Lightly coat each petal with the egg white, dip in sugar, and lay them on a baking tray. Repeat with all the petals. Let them dry for about an hour.
  • To prepare the rose icing, combine sugar and water in a small saucepan over medium heat until sugar dissolves. Increase heat to high and bring mixture to a boil. Reduce heat to medium-high and simmer for 2 minutes until the syrup thickens and reaches 116°C (soft ball stage). If you don't have a thermometer, check by dropping a teaspoon of syrup into cold water - it should form a soft ball. In a separate bowl, beat egg white to firm peaks using an electric beater. Pour hot syrup over egg white and beat for an additional 3 minutes until mixture cools. Finally, mix in the rosewater essence.
  • Evenly spread the rose icing on the cupcakes, then delicately place the frosted rose petals on top. Finish by dusting with icing sugar before serving.

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