Lucy's Friendly Foods

I’m freshly back from a wonderful holiday in Provence and newly inspired. During a trip round the Gorges du Loup near Nice we came across the wonderful Confiserie Florian (jam/sweet factory) which specialises in flower jams and sweets. This proved to be a ‘Willy Wonka’ style heaven for me and I somewhat overbought the floral goodies in the shop at the end of the tour! Which I think they know you will. So expect many delightfully flowery recipes in the weeks to come.

I’ve always wanted to find crystallised flower petals that are egg-free for my girls to enjoy and to my delight, Confiserie Florian sells egg-free crystallised rose petals, violets and verbena. My first use of these delightful sweet petals is a batch of rose cupcakes – I haven’t made cupcakes for ages and these are wonderfully girly and pink. Always a great addition to any tea party, these rosy bites will surprise you with their subtle yet definitely perfumed taste.

Rose Cupcakes (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)


makes 12

  • 200g self-raising flour
  • 100g caster sugar
  • pinch of salt
  • 100ml sunflower oil
  • 150ml oat milk
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp lemon juice
  • 2 tsps rose water

– Preheat the oven to 180 degrees Centigrade/Gas mark 5

– Place liners in a cupcake tray

– Sift the flour and salt into a bowl. Stir in the sugar.

– In a separate bowl, mix together the oat milk, bicarb, lemon, rosewater and oil.

– Pour the wet ingredients into the dry and gently mix, until well combines.

– 2/3rds fill the liners and bake for 18-20 minutes, until lightly golden and a knife comes out clean.

– Cool on a wire rack.

Rose Buttercream (dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)


enough to top 12 cupcakes

  • 2 tbsps cup vegetable fat (such as Trex)
  • 1/2 cup dairy-free spread (such as Pure)
  • 2-3 cups icing sugar, sifted
  • 1/4 cup oat milk
  • 1 tsp rose water

– Whisk together the spread and vegetable fat.

– Add the icing sugar, 1/2 cup at a time with a splash of the oat milk, until fully combined and nice and fluffy. Whisk in the rose water.

– Pipe or spread onto the cupcakes. Topping with a crystallised rose petal, if possible.


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