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.
