Rose Petal & Lime Cupcakes

Sunday, June 28, 2015

These are most certainly the prettiest thing I have ever baked. Am I right? I think so. Plus, they are actually super easy to make, despite their delicate and complicated appearance. I love pairing flavors that people wouldn't think go together and totally surprising them with a killer combo! I think rose and lime turned out to be a delicious and unexpected combo that is perfect for summer. And it's a huge bonus that these sweet treats will definitely crazy impress anyone you feed them to! For real, look at them. There's something about edible flower petals that both astounds and amuses people. Basically what I'm saying is that you need to make these right now and photograph them so I can see! If you're not fully convinced, scroll down for more sumptuous photos and a super easy to follow recipe.

:: Ingredients ::
2 cups flour
1 tbsp baking powder
Pinch of salt
1/2 cup superfine sugar, heaping
2 eggs
1 cup buttermilk, generous
6 tbsp sunflower oil (or safflower or another light oil)
1 rind of lime, finely grated

6 tbsp unsalted butter, softened
1 1/2 cups powdered sugar
Lime juice
12 (or more) rose petals
1 egg white
about 1/4 cup superfine sugar


1. Preheat your oven to 400ยบ F and spray a muffin tin (for 12 muffins) with a non-stick spray, or line with cupcake liners.

2. Sift flour for cupcakes into a large mixing bowl, then stir in baking powder, salt, and sugar. Make a well in the center, and set aside. Next, in a medium bowl, lightly beat the eggs, then mix in the buttermilk, oil, and grated lime rind. Pour into the dry ingredients and stir until just combined.

3. Spoon into your muffin tin and bake for 20 minutes, or until baked through. When finished, let cool in tin for 5ish minutes, then move to cooling rack to finish cooling.

4. While the cupcakes bake (or after they're done, your call), place butter into a medium bowl and beat until all nice and whipped. Sift in the powdered sugar and whip until fluffy, sugary, and super delicious. Finally, add in around 20 drops of lime juice, or however much tastes good to you. I like a tarty-zing, but use less for a more subtle flavor. Spoon into a bag for frosting, or just use a knife to spread it on your cooled cupcakes, you do you.

5. Finally, gently wash off your rose petals and allow them to dry, I did this on my drying rack while the 'cakes were in the oven. When dry, gently brush with egg white (use an actual brush, or your fingers, I did the latter), and drag lightly through the superfine sugar. Let dry on parchment paper (or, you know, a paper bag if you run out of parchment paper), then place atop cupcakes for pure perfection!

Simpler than you thought perhaps? It was simpler than I expected, anyways. As always, please tag me @ryapie on Twitter and Instagram if you make these and use #RecipesWithRya so I can see any yummy goodness that you come up with! Happy baking!

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