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)
- 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.
Your lovely frosted decorated cupcakes look amazing & very pretty too, Lucy! Waw!!! MMMMMMMMMM. 🙂
You can’t beat a pretty cupcake 🙂
I have added you as a member of my WordPress family with the WordPress Family Award! http://bunnykitchen.com/2013/09/09/wordpress-family-and-sunshine-awards/ 😀
Ooh, I’m lactose intolerant so I’m looking forward to making these dairy free cupcakes. They’re beautiful! 🙂