Author: Hetal Vanmali, BSc Hons Dessert
Allow yourself to be swept away by a true treat! These cupcakes, even without the frosting, are full of bold flavour, soft, moist and fragrant. It's hard to believe these are really easy and quick to make!
Prep time: 10 minutes
Total time: 28 minutes (without frosting)
Picture your friends or family coming over and you serve these pretty cupcakes adorning a simple plate or wooden board, perhaps with a few rose petals sprinkled around. Wait and watch their expression change after one delicious bite! Everyone that I have served these cupcakes to have showered me with endless compliments, starting with 'wow these are amazing', closely followed by 'what's in here', and ending with 'I'd love to have the recipe'!
The best part is that they are so easy to make that you don't have to wait for a special occasion to whip them up! And for those who can't bear the thought of eating the calories from the frosting, listen to this; The great thing about these Rose and Cardamom cupcakes is that you don't actually need to frost them to get a full bodied flavour! They are truly as delicious all on their own.
Somehow, ingredients that sound unusual seem to scare people away from creating a dish or dessert. But I am here to tell you it is really easy and even the most novice baker can create these delicious cupcakes! And they are guaranteed to be delicious every, single, time!
I have had so many requests for these cupcakes and finally I am writing down my much loved recipe.
Tips and tricks to make the perfect Rose and Cardamom Cupcakes
Cardamom I highly recommend peeling and crushing the cardamom fresh and right before using as this gives a full body of flavour.
Separate the egg whites Separating the eggs whites while they are cold and before they come to room temperature will be easier to do without bursting the yolk.
Measuring the flour I highly recommend using a scale to get the right amount of flour, but if you don't have one, simple fluff up the all purpose flour with your measuring cup before filling it and be sure not to press the flour to compact it in.
Mixing the ingredients When mixing the dry and wet ingredients together, try not to over mix, as this will release gluton, leaving the texture more chewy. You want to mix it so that no more flour shows, that's when you know the batter is ready!
Bake time Make sure you check the cupcakes with a toothpick at the suggested bake time before removing them from the oven. Insert the toothpick into the centre of the cake, if it come out clean, the cupcakes are ready!
Storing These Rose and Cardamom cupcakes can stay at room temperature in an airtight container for 48 hours. After that they should be stored in the freezer.
Step by Step
Let me take you step by step on how to create these super easy and delicious Rose and Cardamom Cupcakes.
First line 12 cupcakes liners in a cupcake pan and preheat the oven to 350c.
Then whisk the dry ingredients together until well combined.
Followed by whisking the wet ingredients until well combined in a separate bowl, if it's clumpy don't worry too much!
Pour the wet ingredients into the dry ingredients and gently mix until combined.
Fill each cupcake liner until 2/3 full.
Bake for 18 minutes then check if they are ready by inserting a toothpick, if it comes out clean then the cupcakes are ready. Enjoy!
Rose and Cardamom cupcake recipe
Prep time: | 10 minutes | Bake time: | 18 minutes |
Total time: | 28 minutes | Servings: | 15 cupcakes |
Dry ingredients
1 cup (200g) sugar
1 2/3 (213g) cup all-purpose flour
1/2 tsp kosher salt
1/4 tsp baking soda
1 1/2 tsp baking powder
1/2 tablespoon crushed cardamom
Wet ingredients
1/2 cup (115g) salted butter - melted
1/4 cup (60 ml) oil
1/2 cup (120ml) sour cream at room temperature
1/2 (120ml) whole milk at room temperature
3 egg whites at room temperature
1/2 tablespoon rose essence
1/4 teaspoon red food colouring
OPTIONAL frosting
1 cup salted butter
4 cups icing sugar
1/2 teaspoon rose essence
1 teaspoon vanilla essence
4 tablespoons heavy cream or milk
Dried rose petals for decoration
Line 12 cupcakes liners in a cupcake pan and preheat the oven to 350c.
Whisk the dry ingredients together until well combined.
Followed by whisking the wet ingredients until well combined in a separate bowl, if it's clumpy don't worry too much!
Pour the wet ingredients into the dry ingredients and gently mix until combined.
Fill each cupcake liner until 2/3 full.
Bake for 18 minutes then check if they are ready by inserting a toothpick, if it comes out clean then the cupcakes are ready. Enjoy!
Optional frosting: Cream the butter for 1 minute with a handmixer, then add the rest of the ingredients (besides the rose petals) and beat for a further 2-3 minutes until smooth. Frost each cupcake and top with a sprinkle of rose petals.