Verdict: For cobbling the parts together from other recipes and trying a bunch of new recipes and techniques (using rose flavoring in food, piping roses, adding glitter), I'm very happy with the result. When I first made it I used less rose water than written below, and I didn't think the rose flavor was all that noticeable so I increased the amounts for the recipe below. I also did not initially put rose water in the frosting and thought it would benefit from that addition in the future, so I wrote it into the recipe. They are rather labor intensive so I don't know if I'd want to make them for a large event but I'd be excited to make these again for something like a small, fancy tea party.
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RECIPE:
Strawberry, Rose, and Honey Cupcakes
adapted from Baking Mischief (cupcakes), Sally's Baking Addiction (filling), Savory Sweet Life (frosting)
Makes 12 cupcakes
Vanilla-rose cupcakes:
6 tbsp (85g) unsalted butter, softened
7/8 cup (175g) granulated sugar
2 egg whites (80g) from large eggs
1 tsp (5 ml) pure vanilla extract
1 tsp (5 ml) rose water (optional)
1 cup (120g) sifted all-purpose flour, divided
1 tsp (5 g) baking powder
1/4 tsp (1 g) salt
10 tablespoons (5 fl oz, 148 ml) milk
Strawberry-rose filling:
1 cup (140 g) strawberries, fresh or frozen, chopped
1/4 cup (100g) granulated sugar
1 tbsp (8g) cornstarch mixed with 1 tsp warm water
1/2 tbsp (7 ml) rose water
Buttercream frosting:
1 cup (2 sticks, 225g) salted butter, softened
4 cups (440 g) sifted powdered sugar
1 tbsp (15 ml) pure vanilla extract
1 tsp (5 ml) rose water
2 drops red food coloring
2-4 tbsp (30-60 ml) heavy cream, half-and-half, or milk
Decoration:
2 tbsp (30 ml) honey, the more local to you the better
Edible gold or pink glitter (optional)
Prepare cupcakes: Preheat oven to 375°F. Insert a paper liner into each cup of a 12-cup cupcake pan. Cream butter and sugar together with an electric mixer until lightened in color and fluffy, about 2-3 minutes. Beat in egg whites, then vanilla extract and rose water. Mix in half of the flour, baking powder, and salt on low speed until just incorporated, then add milk and mix on low speed again until incorporated. Add the remaining dry ingredients and mix on medium speed until smooth. Scoop batter into lined baking cups, filling each one to just under 2/3 full. Place pan on middle oven rack and bake for 18-20 minutes. They are done when a toothpick inserted into the center comes out clean or only with dry crumbs. When cool enough to handle, move cupcakes to a rack to cool to room temperature. While they cool, prepare filling and frosting.
Prepare filling: Heat strawberries in a small saucepan over medium heat, stirring frequently, until strawberries are thawed (if frozen) and have released liquid. Add sugar and cornstarch mixture to the pan, and cook for several more minutes, stirring constantly. When cornstarch has activated and mixture has thickened considerably (this could take up to 5 minutes), stir in rose water, then remove from heat. Let cool to room temperature while you prepare frosting.
Prepare frosting: Using an electric mixer, beat the butter on medium speed for about 3 minutes. Mix in 3 cups of powdered sugar in several additions on low speed (so it doesn’t fly everywhere) until well incorporated. It will look clumpy but this is normal. Add vanilla, rose water, food coloring, and 2 tbsp of cream, and beat until smooth. Add remaining 1 cup of powdered sugar and beat until completely incorporated and smooth. If frosting is too stiff, add more cream a little at a time until it is still thick but able to be piped.
Assembly: Using a grapefruit spoon or paring knife, cut a cylinder or cone shaped core out of the center of each cupcake, being careful to keep it intact and not go all the way through to the bottom. Fill the spaces with about ½-1 tbsp of the strawberry-rose filling and replace the core (you might have to cut some of the cake off the bottom of the core so the filling doesn’t squish out). Load the frosting into a piping bag fitted with a large size petal piping tip (#104). Pipe a rose onto the top of each cupcake. Drizzle honey in a thin stream onto the top of each cupcake; it will bead on the surface after it falls. I find this is easiest to do if you put the honey in a bowl or other container, dip a spoon into it then hold it above the bowl, and once the initial large blob of honey falls from the spoon, move the stream over the group of cupcakes. If using edible glitter, dip a small dry paintbrush into the container of glitter, hold about 4-6 inches above the cupcakes, and gently tap on the handle of the brush to scatter the glitter onto the cupcakes.
Store covered in an airtight container in the refrigerator for up to 5 days. Extra filling can be refrigerated or frozen. Extra frosting can be refrigerated.
Makes 12 cupcakes
Vanilla-rose cupcakes:
6 tbsp (85g) unsalted butter, softened
7/8 cup (175g) granulated sugar
2 egg whites (80g) from large eggs
1 tsp (5 ml) pure vanilla extract
1 tsp (5 ml) rose water (optional)
1 cup (120g) sifted all-purpose flour, divided
1 tsp (5 g) baking powder
1/4 tsp (1 g) salt
10 tablespoons (5 fl oz, 148 ml) milk
Strawberry-rose filling:
1 cup (140 g) strawberries, fresh or frozen, chopped
1/4 cup (100g) granulated sugar
1 tbsp (8g) cornstarch mixed with 1 tsp warm water
1/2 tbsp (7 ml) rose water
Buttercream frosting:
1 cup (2 sticks, 225g) salted butter, softened
4 cups (440 g) sifted powdered sugar
1 tbsp (15 ml) pure vanilla extract
1 tsp (5 ml) rose water
2 drops red food coloring
2-4 tbsp (30-60 ml) heavy cream, half-and-half, or milk
Decoration:
2 tbsp (30 ml) honey, the more local to you the better
Edible gold or pink glitter (optional)
Prepare cupcakes: Preheat oven to 375°F. Insert a paper liner into each cup of a 12-cup cupcake pan. Cream butter and sugar together with an electric mixer until lightened in color and fluffy, about 2-3 minutes. Beat in egg whites, then vanilla extract and rose water. Mix in half of the flour, baking powder, and salt on low speed until just incorporated, then add milk and mix on low speed again until incorporated. Add the remaining dry ingredients and mix on medium speed until smooth. Scoop batter into lined baking cups, filling each one to just under 2/3 full. Place pan on middle oven rack and bake for 18-20 minutes. They are done when a toothpick inserted into the center comes out clean or only with dry crumbs. When cool enough to handle, move cupcakes to a rack to cool to room temperature. While they cool, prepare filling and frosting.
Prepare filling: Heat strawberries in a small saucepan over medium heat, stirring frequently, until strawberries are thawed (if frozen) and have released liquid. Add sugar and cornstarch mixture to the pan, and cook for several more minutes, stirring constantly. When cornstarch has activated and mixture has thickened considerably (this could take up to 5 minutes), stir in rose water, then remove from heat. Let cool to room temperature while you prepare frosting.
Prepare frosting: Using an electric mixer, beat the butter on medium speed for about 3 minutes. Mix in 3 cups of powdered sugar in several additions on low speed (so it doesn’t fly everywhere) until well incorporated. It will look clumpy but this is normal. Add vanilla, rose water, food coloring, and 2 tbsp of cream, and beat until smooth. Add remaining 1 cup of powdered sugar and beat until completely incorporated and smooth. If frosting is too stiff, add more cream a little at a time until it is still thick but able to be piped.
Assembly: Using a grapefruit spoon or paring knife, cut a cylinder or cone shaped core out of the center of each cupcake, being careful to keep it intact and not go all the way through to the bottom. Fill the spaces with about ½-1 tbsp of the strawberry-rose filling and replace the core (you might have to cut some of the cake off the bottom of the core so the filling doesn’t squish out). Load the frosting into a piping bag fitted with a large size petal piping tip (#104). Pipe a rose onto the top of each cupcake. Drizzle honey in a thin stream onto the top of each cupcake; it will bead on the surface after it falls. I find this is easiest to do if you put the honey in a bowl or other container, dip a spoon into it then hold it above the bowl, and once the initial large blob of honey falls from the spoon, move the stream over the group of cupcakes. If using edible glitter, dip a small dry paintbrush into the container of glitter, hold about 4-6 inches above the cupcakes, and gently tap on the handle of the brush to scatter the glitter onto the cupcakes.
Store covered in an airtight container in the refrigerator for up to 5 days. Extra filling can be refrigerated or frozen. Extra frosting can be refrigerated.
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Notes:
- Supposedly rose water is similar in strength to vanilla extract. I feel like I was conservative with the rose flavor since I am not experienced with adding it to food and it's easy to overdo; if you really like the flavor of rose, use a little more.
- You might be able to find rose water at your regular grocery store, but if not, try an Indian or Middle Eastern market. Some Asian markets also carry it. Keep in mind that rose water and rose extract are very different; rose extract is much more concentrated. If you can only find rose extract, use it sparingly (drops of it is probably enough). Rose liqueur could probably also be substituted in equal amounts as rose water if it's all you can find; Vom Fass sells a really tasty one.
- Use the best quality fruit you can find. Frozen strawberries can be used since they're being cooked, and often have better flavor than fresh ones most of the year where I live. I used frozen strawberries that I picked the previous summer.
- This Rose Cupcake Piping Technique Tutorial from CakesbyLynz was really helpful for learning to pipe roses on cupcakes.
- This is the petal tip I used for piping (Wilton #104).
- Warning: I have calculated weights/metric volumes of ingredients but have not tested this recipe using the weights.
