Bouquet Rosewater Cupcakes Recipe

Did you honestly think I’d stop with the rose-based recipes? I know you’ve only seen one, the rose and rosé madeleines, but I’ve got a few more coming your way, starting with those bouquet rosewater cupcakes!

If you’ve been reading my blog for a while, you know that cupcakes are not really my forte. I am just getting the hang of it now. The main reason why I was rarely ever getting them right is simply because I was always overfilling the liners. And they ended up overflowing on the oven, looking more like accidental muffins than dainty cupcakes.

I’ve got it now! And filling is gonna be very important for those rosewater cupcakes! The batter will really puff up while baking and therefore it is important to only fill those liners to half. It took some trying and testing to get to that conclusion but it was all worth it!

Also, just so you know, it was the first time I ever piped roses like that on a cupcake. I think the rosewater cupcakes turned out quite nicely in the end. And this cupcake sponge recipe is now a favorite. I love how light and fluffy the cupcakes come out, and I will for sure use it for other bakes!

Rosewater cupcakes ingredients

Rosewater cupcake sponge	Rose buttercream frosting
2 cups cake flour 2 cups granulated sugar, divided 3 tsp baking powder 1/2 tsp salt 1/2 tsp cardamon 6 large eggs, separated 1/2 cup water 2 tbsp rosewater 1/2 cup oil 1/2 tsp cream of tartar pink food coloring	1 lb unsalted butter room temperature 8 cups confectioners’ sugar 1 tsp rose water 1/2 cup heavy cream Pink food coloring Green food coloring Yellow food coloring

Bouquet rosewater cupcakes method

This recipe yields about 36 cupcakes. You can divide quantities by two for 18 cupcakes or 3, for 12 cupcakes.

Cupcakes sponges

Preheat the oven to 350°F (180°C).
Line cupcake pan with cupcake liners.
In a large bowl, sift together flour, 1 cup sugar, baking powder, salt and cardamom.
In a small bowl, mix together egg yolks, water, rosewater and oil until blended.
Pour wet ingredients in the dry ingredients and whisk until smooth. Add pink coloring and mix until well incorporated.
In another bowl, whisk the egg whites with cream of tartar until frothy. Slowly add in the other cup of sugar and whisk until thick and fluffy like marshmallow cream. It will be rather liquid so no worries.
Carefully fold in the egg whites into the batter and mix until incorporated.
Pour batter in each cupcake liner so that they are filled half-way. The cupcakes will puff a lot while baking so don’t overfill the liners.
Bakes one batch at a time for 20 minutes. Insert a toothpick in a cupcake. If it comes out clean, it is baked. Remove from the oven.
Move cupcakes to a wire rack and let cool completely.

Rose buttercream frosting

In the bowl of a stand mixer, beat the butter until light and fluffy. This may take a while, up to 20 minutes.
Add icing sugar, one cup at a time, and mix well.
Mix in cream and rose water until desired consistency is reached.
Divide the buttercream into three batches. Leave one big batch untouched. Mix in pink coloring into another slightly smaller batch. In a smaller bowl, add yellow and green to 1/2 cup of buttercream to reach a bright green color.
Place white frosting and pink frosting each in their own piping bag. Cut the end, and put in a bigger piping bag fitted with a 126 tip.
Divide the cupcakes in two halves: roses and flower bouquet.
The rose cupcakes: Pipe a small cone onto the cupcakes. The sharp side of the tip should face up. Create the rose petals by making small arcs with the tip. Each arc will increase in size as you get on and toward the edge of the flower.
The flower bouquet cupcakes: Change the tip of your piping bag to your favorite flower Russian piping tip. Pipe flowers starting at the center of the cupcake and then around. Fit a smaller piping bag with a leaf piping tip and add the green frosting. Pipe leafs around the flowers or to hide any gaps.
Enjoy!