Tuesday, May 25, 2010

Tasty Tuesdays: Rose Cupcakes


While Jennifer is sampling all kinds of delicious pastries in Paris, I will be taking on Tasty Tuesdays. My name is Daniëlle and I'm a 22-year old half-American living in Europe, The Netherlands. You might know me from my blogs

Paris Pastry and French Mademoiselle

I visit Paris quite often and one of my favorite things to eat there are rose-flavored pastries. And by 'rose-flavored' I mean a real rose (as in the flower).

'Religieuse à la Rose' from Ladurée Pâtisserie

Rose pastries are made with rose syrup, which is an extract from red roses. It is so incredibly aromatic and it feels like you're eating a perfumed dessert. Besides, who can resist that gorgeous pastel pink color?

'L'Entremet Marie-Antoinette' from Ladurée Pâtisserie

Being half-American, I often take on recipes that are a mixture between Parisian delicacies and American comfort food. And that is exactly what we're making this special Tuesday!

Rose Cupcakes

Ingredients: makes 14 cupcakes
- ¾ cup all-purpose flour
- ¾ cup cake flour (not self-rising), sifted
- ½ tablespoon baking powder
- ¼ teaspoon salt
- 1 stick (½ cup) unsalted butter, room temperature
- ¾ cups + 2 tablespoons sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- ½ cup milk
- 4 tablespoons rose syrup
- 3 drops red food coloring
- 1 red velvet rose for garnish (optional)

- Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift together both flours, baking powder and salt.
- With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla and rose syrup. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each. Mix in red food coloring.
- Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.

Rose Buttercream Frosting

- 2 cups confectioners' sugar
- 6 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 3 tablespoons rose syrup
- 1 tablespoon milk
- 1 drop red food coloring

- Sift the confectioners's sugar into a medium bowl.
- Add the softened butter, milk, vanilla, rose syrup and food coloring.
- Mix until the frosting has a slight dropping consistency. If needed, add more milk, 1 teaspoon at a time.

Rose cupcakes cooling - Frosted with Rose Buttercream.

A red velvet rose for garnish.

Et voilà! Lovely Rose Cupcakes.

Every bite takes you to Paris and back. I adore ♥ them!

One for you ;)

For other French-inspired recipes, visit my blog
Paris Pastry

Au Revoir!


  1. Oh how yummy. I just had breakfast but now i need cupcake too! Hope you have a fab day! Love ya

  2. Great post and recipe Danielle! I love rose flavor and these cupcakes will be perfect!
    Well done,

  3. My Oh My, it had to be from Paris! What a beautiful and girly presentation for a dessert...The second one is too pretty to eat.

  4. How gorgeous! (And they sound delish!) And from Paris? Be still my heart....

  5. Oh my! Great post! Anything with butter cream screams yummy-ness!!

  6. wonderful Danielle! I am now very hungry for Paris!!!

  7. Very nicely done!

    I've never tasted anything rose flvaored...I'm intrigued.

  8. What beautiful images!! We had a rose flavored macaron at Carette and it was to die for. To make things even more special, we shared it while watching the Eiffel Tower light up from the Trocadero. I'll never forget that moment! It was as sweet as a rose!

  9. I made these for my friend's birthday and they were absolutely fabulous little cakes!
    I tried them with honey frosting instead of the rose you recommended (one of my friend's favorite things is honey), and she adored them =]



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