Raspberry & Rose Water Cupcakes

Raspberry and rose-water is a flavour combination I’ve been a little obsessed with lately. It’s not that far-fetched to see how they work well together seeing as they belong to the same botanical family, Rosaceae with the raspberry coming from the Rubus genus. That’s right, the raspberry is related to the rose. Theres something about the floral notes of the rose-water that brings out the raspberries sweetness. Though the raspberries at the allotment are only just beginning to come into flower and the rose petals are still a thorny while away, this recipe has got me daydreaming for mid-summer and afternoon tea in some fantasy conservatory, some place in the countryside. Forget the old ladies talc scent of rose, get the balance right and enjoy the gentle floral sweetness.

Equipment: 12-hole muffin tray and 12 cupcake/muffin cases. Pipping bag and nozzle, or palette knife.

The Mix

125g Butter

125g caster sugar

2 eggs, beaten

1 tbsp Vanilla essence

175g Self raising flour

1 tsp baking powder

cup of fresh or frozen (defrosted) raspberries lightly crushed

The buttercream

120g butter

250g icing sugar

Rose water to taste

pink food dye

  1. Preheat the oven to 190c/gas mark 5
  2. Line 12 muffin tin holes with cupcake cases
  3. cream the butter and sugar until light and fluffy
  4. add the beaten egg whilst blender is working with a little flour to prevent curdling
  5. add vanilla essence, mix through
  6. sift in the flour and baking powder and combine
  7. fold in the crushed raspberries, gently so not to turn the mix red
  8. fill the cases with the mix around 2/3 full. An ice cream scoop is great for getting the measures even in each case
  9. Bake in oven for 10-15 mins until lightly browned and the sponge bounces back
  10. leave to cool
  11. whilst cooling prepare the buttercream. cream the butter and rose-water until soft.
  12. sift in the icing sugar and combine. Work until creamy, firm and to your liking
  13. add pink food dye and mix until desired shade is achieved.
  14. Prepare your piping bag or you can just use a palette knife.
  15. Top the cooled cupcakes with the buttercream
  16. And finally enjoy!

To pimp your cupcake even more you could decorate with crystallised rose petals or edible glitter.

Author: Crafty Garden Hoe

For me it’s all about the simple things in life. Pottering around my allotment, growing things indoors and out, baking a good cake, being outside, pretty things, vintage finds and a good pot of tea. It’s all the small things that make me tick, noticing the beauty in everyday things. Although this blog initially was intended to be a blog about all these things its evolved into being basically a blog about our allotment. Our adventures, highs and lows, wins and loses. So join me & Mr Wilson as we learn from our mistakes and successes down plot 18a.

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