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Rose delight cupcakes recipe

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Adjust Servings:
Cupcakes Batter
100 g softened Butter
5 ml Rose Water Essence
115 g Caster Sugar
2 extra large Egg
160 g self-raising Flour
30 ml Milk
Meringue Icing
325 g Granulated Sugar
125 ml Water
90 ml Egg White (about 3 extra large eggs) a few drops rose water essence
5 ml Rose Syrup (available at Pick n Pay)

Rose delight cupcakes recipe

  • Serves 12
  • Medium


  • Cupcakes Batter

  • Meringue Icing



Rose water essence has a subtle and soft flavour, like a rose. The secret is to buy the best essence you can afford.



Preheat the oven to 180 °C. Line a 12-cup muffin pan with paper cases.


To make the Batter

Place all the ingredients into a cake mixer and beat until soft and fluffy. Spoon the batter into the paper cases. Bake for 12–15 minutes or until a metal skewer inserted into the centre of a cupcake comes out clean. While the cupcakes are baking, make the meringue icing. Remove the cupcakes from the oven and place on a wire rack. Ice when cool.


To make the Meringue Icing

Heat the sugar and water in a small saucepan over medium heat, stirring until the sugar has dissolved. Test the temperature of the syrup with a sugar thermometer. Bring to the boil and when the sugar syrup reaches 110 °C, whisk the egg whites in a separate bowl to the stiff peak stage. When the sugar syrup reaches 113 °C, remove the pan from the stove and slowly drizzle the syrup down the side of the bowl into the egg whites, whisking continuously until the meringue has thickened and the bowl has cooled. Fold in the rose essence and syrup.


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