rosewater cupcakes recipe

What could be a better combination than roses and cupcakes! Try out the recipe for these floral-infused cupcakes.

cupcake-ingredentsCUPCAKE INGREDIENTS
Makes approx. 20 cupcakes

80g unsalted butter (softened)
280g caster sugar
240g plain flour
1T baking powder
1/4t salt
1T rosewater
240ml whole milk
2 large eggs


  1. Pre-heat the oven to 180 degrees and line a cupcake tin with cupcake holders.
  2. Whisk butter, sugar, flour, baking powder and salt on a low speed until the mixture resembles breadcrumbs.
  3. By hand whisk the rosewater, milk and eggs together. Then mix the milk mixture with the dry mixture until the mixture is smooth.
  4. Fill the cupcake holders to 3/4 per holder with the mixture. Bake for 18-20 minutes.


500g icing sugar
160g unsalted butter (softened)
3T rosewater
500ml milk


  1. Combine the butter and icing sugar using an electric whisk or mixer. The mixture will initially be quite powdery.
  2. Mix the rosewater with milk and while the butter and icing sugar are being mixed pour in the milk mixture.
  3. Mix until light and fluffy. Add a dash of pink food colouring gel.
  4. Ice the cupcakes nice and thick!