– Excluding shipping

Camellia & Rosewater Cup-Cakes

Camellia & Rosewater Cup-Cakes



For the rosewater syrup

  • 50 g golden caster sugar

  • 1 teaspoon rosewater

For the cup cakes

  • 200 g unsalted butter

  • 200 g golden caster sugar

  • 1 teaspoon of rose water

  • 4 medium eggs lightly beaten

  • 200 g self-raising flour

For the rose water butter cream

  • 200 g cream cheese

  • 100 g unsalted butter

  • 600 g icing sugar

  • 1 teaspoon rosewater

  • pink food colour (Optional)


Rosewater syrup:
Place the golden caster sugar in a pan with 4 tablespoons of water. Simmer for a few minutes until sugar has dissolved, then take off heat and set aside to cool, stir in the rose water.
Cup Cakes
Heat oven 180c/160c fan /gas 4.
Line a 24-cup-cake tin with paper cases. Using an electric whisk in a bowl beat together the butter and golden caster sugar until pale and fluffy, then whisk in rose water. Reduce speed and add the eggs along with one tablespoon of the flour to prevent the mix from curdling.
Once combined add the remaining flour until smooth. Spoon mixture equally into cupcake cases. Put in the oven for 20 minutes until golden and firm to touch. Transfer the cupcake tin to a wire rack.
Once cool, take the cup-cakes out of the tin onto a plate, but keeping them in their cases.  Make a small hole in the middle with a toothpick and pour a very small amount of the rose syrup to each cup cake.
Buttercream Frosting
Put the cream cheese, butter, rose water and icing sugar in a bowl and slowly mix together until light and fluffy add some pink food colour (optional)until you reach the desired colour. Place in a piping bag and ice the cup-cakes round and round like a camellia flower. Decorate with a camellia or rose petal and sprinkle with pink glimmer sugar for added sparkle. Use a bit of egg white to help it stick.

Voila, very pretty cakes, serve with rose champagne or rose infused tea.
Happy Mother’s Day
Linda Jayne x

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