Pink Rose Cupcakes are the beautiful little cakes I made for Madi’s Graduation Party!
Pink Rose Cupcakes have a hint of Rose water in the frosting which is a lovely way to add an extra little special touch to any pink occasion! To add a little variety I also made a batch of my Cream Cheese Lemon Frosting for half of our beautiful little cakes 🙂
Pink Rose Cupcakes
1 box vanilla cake mix
3 eggs
1/2 C Half and Half
1/2 C light sour cream
1/3 C milk
Preheat oven 350 degrees. Line cupcake pans with cupcake liners, set aside. Combine all ingredients in mixing bowl, beat 3 minutes. Using a medium ice cream scoop, scoop into prepared cupcake pans. Bake 18-22 minutes until lightly browned and center springs back with light touch. Let cool on wire rack.
Pink Rose Frosting:
1 C butter, softened
3 1/2 C powdered sugar
1-2 Tbsp milk
1 tsp rose water
3 drops red food coloring
In a medium mixing bowl whip butter until smooth, add powdered sugar 1 C at a time, add 1 Tbsp of milk at a time until desired consistency is reached. It needs to be pipe-able, fill frosting bag, pipe onto cooled cupcake.
Pink Rose Cupcakes have a couple of tricks you ought to know… most cake supply stores carry Rose Water and I liked the hint of rose flavor in the frosting! If your crowd is up for trying something a little more adventurous then either cut it down a bit or don’t add it BUT, I thought it was a creative gourmet twist!
I used a Wilton 1M open star tip for the swirl on the these cute cakes… the zig zag is the same tip just piped back and forth in a wide line. The sprinkles are the finishing touch! The white sugar pearls and Jumbo Daisies are also from Wilton. I bought all of these supplies at Orson Gygi’s in Salt Lake City, Utah. (They have an online store too!) They’ve got just about everything you can imagine and probably even a few things you can’t… such an amazing variety of everything kitchen!! I get lost in there for hours….
Pink Rose Cupcakes...
Ingredients
- Cupcakes:
- 1 box vanilla cake mix
- 3 eggs
- 1/2 C Half and Half
- 1/2 C light sour cream
- 1/3 C milk
- Pink Rose Frosting:
- 1 C butter, softened
- 3 1/2 C powdered sugar
- 1-2 Tbsp milk
- 1 tsp rose water
- 3 drops red food coloring
Instructions
- Cupcakes:
- Preheat oven 350 degrees.
- Line cupcake pans with cupcake liners, set aside.
- Combine all ingredients in mixing bowl, beat 3 minutes.
- Using a medium ice cream scoop, scoop into prepared cupcake pans. Bake 18-22 minutes until lightly browned and center springs back with light touch.
- Let cool on wire rack.
- Pink Rose Frosting:
- In a medium mixing bowl whip butter until smooth, add powdered sugar 1 C at a time, add 1 Tbsp of milk at a time until desired consistency is reached.
- It needs to be semi stiff and pipe-able, fill frosting bag, pipe onto cooled cupcake.
Thanks for checking out my Pink Rose Cupcakes post. Check out my full collection of Cup Cakes articles, and also find more cupcake recipes by Tammy Mitchell, Mariah Leeson and Ashton Swank.
Ruthie & Madeliene
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