If you don’t follow my Instagram then let me recount the story of these cupcakes. So they totally weren’t for anything specific, I just wanted to make a Valentine’s Day inspired treat and I also wanted to learn to pipe buttercream flowers. I took a class on Craftsy and bada-bing-bada-boom, they weren’t the best roses but they were better than I expected! I learned some great tips from that class, I’ll share them below! I put a lot of care and effort into my first ever buttercream roses and was quite proud of them. As I set up to take a photo, though, guess what happens?? My reflector comes crashing down right onto my cupcakes *crying emoji*. So I have zero photos of my unscarred cupcakes and nothing to show for all that work. I literally would have cried if my mom hadn’t been in the room. Fortunately the one I’m holding in my hand was seemingly unscathed so I decided to continue my photos and tried to focus on that cupcake and bokeh all the rest. Looking at my flatlays you can see where all the other ones are smudged or flattened. They were the survivors. So these photos are not ideal, these cupcakes are not ideal, but the recipe is worthy of sharing. I stuffed as many raspberries as I could into these and I love how they turned out. I actually keep rosewater on hand for some odd reason, but because I’ve been a nomad for the past year I didn’t have my normal kitchen supplies and my store didn’t carry rosewater. So my substitute: rose tea! It worked quite well, but it’s such a subtle flavor that you can honestly scratch it altogether (no need for a liquid substitute).
More tips: I learned from my Craftsy class that adding browns and yellows to pinks really help make them look more natural, and it’s true! And one thing I forgot to pick up at Michael’s was a flower lifter. I used chopsticks instead and oh how I wish I had some flower lifters!
Raspberry Rose Cupcakes
Makes about 30 cupcakes
- 2-3/4 cups cake flour
- 1-1/2 tsp baking powder
- 1/2 tsp salt
- 1-3/4 cups granulated sugar
- 2 sticks unsalted butter, room temp.
- 4 large eggs
- 1/4 cup rose tea
- 1-1/2 cups milk
- 1 bag (12 oz.) frozen raspberries, slightly thawed
- 1 cup granulated sugar
- 1/2 cup egg whites (or from 4 large eggs)
- 3 sticks + 2 Tbsp unsalted butter, room temp.
- 1 tsp vanilla extract
- gel food coloring (opt.)