Rose Petal Cupcakes

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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Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

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