Rosebud Cupcakes

A cake stand piled with these enchanting creations in pastel pinks would be lovely for a girlie afternoon tea or birthday party. Make more for a larger celebration or even a wedding. The rosebuds can be made a month or two in advance; store in a cardboard box at room temperature.

Courtesy of "Bake & Decorate" by Fiona Cairns. Excerpted by permission of Rodale. All rights reserved.

Rosebud Cupcakes

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    1 1/4 cups self-rising flour 1 tsp rose water (optional)
    1 tsp baking powder 1 tsp vanilla extract (for frosting)
    3/4 cup unsalted butter, softened, plus more for the pan 2 1/4 cups confectioners' sugar, plus more for garnish
    3 large eggs, lightly beaten 3 ounces white fondant
    3/4 cup plus 2 tbsp organic sugar pink and green food coloring paste
    1 tsp vanilla extract clear glitter (optional)
    14 tbsp unsalted butter, softened (for frosting)


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    • 1

       Preheat the oven to 350°F

    • 2

      To make the Victoria Sponge Cake batter: an electric mixer and beater attachment work best, but use a food processor or a bowl and an electric whisk, if you wish.

    • 3

      Sift the flour and baking powder into the bowl, then add the butter (cut into tablespoons), the eggs, sugar, and vanilla. Beat together until thoroughly blended, about 2 minutes on high speed.

    • 4

      Line 24 mini muffin cups with paper liners and divide the batter evenly between them. Bake for about 15 minutes or until well risen and the cakes spring back to the touch. Let cool in the pans for 1–2 minutes. Remove and cool on a wire rack.

    • 5

      Make the buttercream: cream the butter until pale and fluffy, add the rose water, if desired, and the vanilla. Beat in the confectioners' sugar for about 5 minutes until very light, adding enough food coloring paste to achieve the shade of pink you want. Divide between all the cakes, spreading with an icing spatula.

    • 6

      To make the Rosebud Cupcakes: divide the fondant in thirds and color each a different shade of  pink (start with the darkest pink, see page 11). Seal in separate plastic bags. Sprinkle a work surface and rolling pin with confectioners’ sugar. Roll out a little of the fondant to about 1/8" thick. Cut 3 or 4 strips about 4 x 5/8" and roll them up to form rosebuds. Cut away any surplus at the base. Repeat to make 24 buds, 8 in each tone of pink. Place 1 on each cake.

    • 7

      Tint the royal icing green and transfer to a parchment paper cone (see page 9). Snip the tip of the pastry bag in a V-shape (the "V" should point towards the bag). Pipe a leaf or 2 on each cake, or leave some without if you prefer. Scatter glitter over the cakes, if you wish.

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