June is a popular month here in Germany for weddings. It’s warm and sunny and the chances for rain are not that big as it would be in any other month ;P My brother got married just recently, so I know what I am talking about… No, he did not get these Rose Cupcakes for his wedding. Unfortunately, he lives about 800km further down in the south ;)

If we were living closer, I would have made them for him. Or a cake. Probably the cupcakes cause they are easier to prepare. Fortunately, we had a really nice cake on the day of the wedding, so all was good. The cake was actually really good even though I did not make it ;P
Cupcakes are always a good idea for weddings and similar festivities. They are easy to prepare, easy to store and easy to get to a location. You don’t need plates or silverware – some napkins are normally enough. In case you let your guests walk freely and don’t tie them down at tables, this is definitely a good option for dessert ;))


To make these „ordinary“ vanilla cupcakes fit for a wedding, I flavored them with some rose water and decorated them with sugarcoated rose petals. Very easy to make as well. You just have to make sure you use organic roses or at least roses that have not been sprayed with chemicals if you want your guests to be able to eat the decoration. Maybe you can „borrow“ some roses from a neighbors garden ;)
Well… dear little brother (he is older than me but shorter) and sister in law – I wish you all the best. Once again.
Let’s see if they ever see and read this ;P
INGREDIENTS / ZUTATEN
For the candied rose petals:
12 organic rose petals
1 egg white
1/4 cup (50g) extra fine sugar
a brush
For the cupcakes:
1 cup (130g) all-purpose flour
1/2 cup (60g) cornstarch
3/4 tsp. baking powder
1/4 tsp. salt
3.2 oz. (90g) butter, softened
3/4 cup (150g) sugar
2 large eggs
1 tsp. vanilla extract
1/2 tsp. rose water
1/2 cup (120ml) milk
For the buttercream:
4 medium egg whites
1 cup (200g) sugar
1/4 tsp.salt
1 1/4 cups (290g) butter, at room temperature
1 tsp. vanilla extract
1/4 tsp. rose water
1 cup (130g) confectioners’ sugar
gold powder (optional)
Für die gezuckerten Rosenblätter:
12 rosenblätter (ungespritzt)
1 Eiweiß
50g extra feiner Zucker
Pinsel
Für die Cupcakes:
130g Mehl (Type 405)
60g Speisestärke
3/4 TL Backpulver
1/4 TL Salz
90g weiche Butter
150g Zucker
2 Eier (L)
1 TL Vanille Extrakt
1/2-1 TL Rosenwasser
120ml Milch
Für die Buttercreme:
4 Eiweiß (M)
200g Zucker
1/4 TL Salz
290g weiche Butter
1 TL Vanille Extrakt
1/4 TL Rosenwasser
130g Puderzucker
Goldpuder (optional)



DIRECTIONS / ZUBEREITUNG
2. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners and set aside. Mix the flour with cornstarch, baking powder, and salt until well combined and set aside.
3. Add the butter and sugar to a large bowl and mix until light and fluffy. Add the eggs one by one and mix well after each addition. Add the vanilla extract and rose water and mix in. Add the flour mix alternating with the milk in 2-3 batches and mix until just combined. Divide the batter between the paper liners and bake about 15-18 minutes or until a toothpick inserted into the center comes out clean. Take out of the oven and let cool down completely on a wire rack.
4. Add the egg whites, sugar, and salt for the buttercream to a large heatproof bowl and place on a pot with simmering water. Mix until the egg whites reach a temperature of 160°F (71°C). Take off the heat and mix with a handheld mixer or kitchen machine for about 5 minutes on high speed until the mixture is back to room temperature, thick and glossy. Add the butter in small pieces one by one and mix well after each addition. Add the vanilla extract, rose water, and confectioners’ sugar, and mix again for about 5 minutes on high speed until creamy. If you want the buttercream colored, add some food color and mix in.
5. Fill the buttercream into a piping bag with a large round opening and decorate the cupcakes. Sprinkle with some gold powder (optional) and place a candied rose petal on each cupcake.
2. Den Ofen auf 175°C (350°F) vorheizen. Ein Muffinblech mit Papierförmchen bestücken und zur Seite stellen. Das Mehl mit der Stärke, Backpulver und Salz vermischen und zur Seite stellen.
3. Die Butter in einer großen Schüssel zusammen mit dem Zucker hell und luftig aufschlagen. Die Eier einzeln dazugeben und jeweils gut unterrühren. Vanille Extrakt und Rosenwasser dazugeben und unterrühren. Die Mehlmischung abwechselnd mit der Milch in zwei Portionen dazugeben und nur kurz unterrühren. Den Teig auf die Papierförmchen verteilen und dann für 15-18 Minuten backen – mit einem Zahnstocher testen, ob noch Teig kleben bleibt und erst herausnehmen, wenn der Zahnstocher sauber herauskommt. Aus dem Ofen nehmen und auf einem Kuchengitter komplett abkühlen lassen.
4. Als nächstes die Buttercreme vorbereiten und dafür das Eiweiß mit Zucker und Salz in eine große Schüssel geben und über einem Topf mit köchelndem Wasser aufschlagen. Die Masse solange aufschlagen, bis sie eine Temperatur von 71°C (160°F) erreicht hat. Sobald die Temperatur erreicht wurde vom Herd nehmen und die Masse mit der Küchenmaschine oder einem Handmixer für ca. 5 Minuten aufschlagen, bis das Eiweiß steif und glänzend ist und in etwa Raumtemperatur erreicht hat. Die Butter in kleinen Stücken einzeln zugeben und jeweils gut unterrühren. Vanilla Extrakt, Rosenwasser und Puderzucker zugeben und alles erst langsam und dann auf höchster Stufe für ca. 5 Minuten aufschlagen. Es sollte eine homogene, cremige Masse entstehen. Wer mag, kann hier auch noch etwas Lebensmittelfarbe zugeben, um die Creme einzufärben – am besten nur sehr dezent.
5. Die Buttercreme in einen Spritzbeutel mit großer runder Öffnung füllen und die Cupcakes damit verzieren. Mit etwas Goldpuder (optional) bestäuben und mit je einem Roseblatt dekorieren.


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Here is a version of the recipe you can print easily.
Print
Wedding Cupcakes with Rose Water
- Prep Time: 40
- Cook Time: 18
- Total Time: 180
- Yield: 12 1x
Description
Delicious cupcakes decorated to go to a beautiful wedding ;) If you want some nice flavored cupcakes with rose water… no need to look somewhere else.
Ingredients
For the candied rose petals
- 12 organic rose petals
- 1 egg white
- 1/4 cup (50g) extra fine sugar
- a brush
For the cupcakes
- 1 cup (130g) all-purpose flour
- 1/2 cup (60g) cornstarch
- 3/4 tsp. baking powder
- 1/4 tsp. salt
- 3.2 oz. (90g) butter, softened
- 3/4 cup (150g) sugar
- 2 large eggs
- 1 tsp. vanilla extract
- 1/2 tsp. rose water
- 1/2 cup (120ml) milk
For the buttercream
- 4 medium egg whites
- 1 cup (200g) sugar
- 1/4 tsp.salt
- 1 1/4 cups (290g) butter, at room temperature
- 1 tsp. vanilla extract
- 1/4 tsp. rose water
- 1 cup (130g) confectioners’ sugar
- gold powder (optional)
Instructions
- Start with the decorations by brushing the organic (important!) rose petals with egg white and sprinkle with the fine sugar until covered completely. Let dry on a cooling rack for at least 2 hours or overnight.
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners and set aside. Mix the flour with cornstarch, baking powder, and salt until well combined and set aside.
- Add the butter and sugar to a large bowl and mix until light and fluffy. Add the eggs one by one and mix well after each addition. Add the vanilla extract and rose water and mix in. Add the flour mix alternating with the milk in 2-3 batches and mix until just combined. Divide the batter between the paper liners and bake about 15-18 minutes or until a toothpick inserted into the center comes out clean. Take out of the oven and let cool down completely on a wire rack.
- Add the egg whites, sugar, and salt for the buttercream to a large heatproof bowl and place on a pot with simmering water. Mix until the egg whites reach a temperature of 160°F (71°C). Take off the heat and mix with a handheld mixer or kitchen machine for about 5 minutes on high speed until the mixture is back to room temperature, thick and glossy. Add the butter in small pieces one by one and mix well after each addition. Add the vanilla extract, rose water, and confectioners’ sugar, and mix again for about 5 minutes on high speed until creamy. If you want the buttercream colored, add some food color and mix in.
- Fill the buttercream into a piping bag with a large round opening and decorate the cupcakes. Sprinkle with some gold powder (optional) and place a candied rose petal on each cupcake.
Notes
- Enjoy baking!
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