Quick & Easy

Rosewater raspberry cupcakes

Get creative in the kitchen and whip up a batch of these sweet and delicate rosewater and raspberry cupcakes! Perfect for your next brunch or dinner party!
rosewater raspberry cupcakes
1H 30M


Rosewater cream


1.Preheat oven to 180°C.
2.Sift flour into a small bowl of an electric mixer, add butter, extract, sugar, eggs and milk; beat with an electric mixer on low speed until ingredients are combined. Increase speed to medium; beat until mixture is changed to a paler colour.
3.Divide mixture into three medium bowls. Tint one bowl pale pink with food colouring. Tint another bowl a medium shade of pink. Tint remaining bowl a darker pink. Spoon dark pink cake mixture into a plastic disposable piping bag; snip end to make a 1cm (½-inch) opening. Pipe mixture evenly into base of each jar, piping around the edge first, then in the middle (this will give you nice neat layers). Repeat with remaining mixtures and separate piping bags, finishing with the palest pink mixture.
4.Place jars in a large deep baking dish; pour enough boiling water into baking dish to come 3cm up the sides of jars. Cover dish with foil. Place dish in oven; bake about 50 minutes. Remove jars from dish; cool.
5.Just before serving, make rosewater cream: cream Combine cream and rosewater in a medium bowl of an electric mixer; tint pink with food colouring (tint slightly darker than you want, as the colour will become slightly less intense once you whip it). Beat mixture with an electric mixer until soft peaks form.
6.Dollop rosewater cream on top of cooled cakes in jars; top with fairy floss.

You need 12 x 1 1/4 cup (310ml) straight-sided glass jars. Swap the butter cake for 2 x 340g packets butter cake mix if you like. Make the cakes according to packet directions.


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