Pastel Rose Cupcake Recipe

I’ve said it before and I’ll say it again – the boyfriend is most definitely the true cook in our home. He is really just a wiz in the kitchen and I am constantly amazed by his creations and his creativity while cooking. While it’s very lucky for me, I do wish I felt more at ease in the kitchen. While I may not be able to cook something up super easily with just whats in my head, but when it comes to being in the kitchen, Ir really just want to have fun!

That’s where these adorable pastel rose cupcakes come in. Asmuch as the boyfriend is the cook, he admits that I’m the baker. I am definitely no Martha Stewart, but baking is just fun to me. Not to mention that eating the results is an added perk, but I love to have fun in the kitchen and make things pretty!

These rose cupcakes are super simple to make, but they make a great impression. Everyone I’ve given these to have already asked if I bought them, so when they found out I actually made them all myself, they were very impressed. Score!

Super simple to make, delicious and when you get the rose technique right, you can literally make a million of them! Check out the recipe below and click here for the Youtube video I watched which helped me nail the rose technique!

Ingredients

Cupcakes

• 3 cups unbleached, all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 2 large egg whites
• 4 teaspoons pure vanilla extract
• 2 teaspoons vegetable oil
• 2/3 cup whole milk

Buttercream

• 1 cup (2 sticks) unsalted butter, softened
• 2 pounds powdered sugar, sifted
• 1 Tablespoon pure vanilla extract
• 1/4 cup whole milk (maybe a little more)

Directions

Vanilla Cupcakes

1. Heat oven to 325 degrees F. Add cupcake liners to muffin tins. In a medium-sized bowl, mix flour, baking powder, baking soda and salt. Set aside.
2. In the bowl of a stand mixer (or can use a large mixing bowl and an electric hand mixer), add butter and sugar. Cream butter until light and fluffy using the paddle attachment. On slow speed, add eggs, one at a time and until completely mixed. Then, add vanilla extract and vegetable oil and mix.
3. Add dry ingredients and mix on slow speed until incorporated. Do not overmix. Add milk and mix on slow speed for 30 seconds. Scrape bottom and mix again for 20 to 30 second or until batter is smooth.
4. Scoop or pour 1/4 cup batter into each cupcake liner. Bake 20 to 22 minutes or until a toothpick in center comes out clean. Remove cupcakes from muffin tin and allow to cool on cooling rack.

Vanilla Buttercream

1. In the bowl of a stand mixer, add butter and beat with paddle attachment until smooth. Add powdered sugar in two batches and mix until creamed. Add vanilla and mix.
2. Add milk, gradually, starting with half. Mix and and continue adding milk until smooth. Continue mixing buttercream for 4 to 5 minutes. Store in the refrigerator if not using immediately. Place buttercream on your kitchen counter for at least 15 to 20 minutes before using (if refrigerating).
3. To make the flowers: I find that making the flowers is easier if the icing is a bit stiff so after filling the piping bag with icing, I placed the bag inside the refrigerator for 10 mins. I then began the flower by starting with a cone-like shape for the centre of the flower and then started to overlap the petals to look realistic. For help on the flower technique, visit here!

Happy Easter!

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