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1
Preheat the oven to 350 degrees F.
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2
Mix the flour, baking powder and salt together in a small bowl and set aside.
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3
In a large bowl, beat the eggs with the sugar until they're a pale yellow.
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4
Add the flour mixture and beat until smooth.
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5
Next, measure the milk into a large glass measuring cup, and put it in a microwave set on high for 2 minutes.
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6
Add the scalded milk to the batter in a slow stream, beating until well combined.
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7
In the same measuring cup, melt the butter in the microwave.
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8
Add the melted butter to the batter along with the vanilla.
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9
Beat until well combined.
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10
Spray the muffin tin with pan release and fill the compartments 3/4 of the way.
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11
Bake the cupcakes until the tops are golden and the cupcakes spring back to the touch, about 15 to 20 minutes.
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12
Remove from the oven and let cool.
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13
To assemble, put the frosting into a pastry bag fitted with a large star tip.
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14
Pipe the frosting onto each cupcake in a circular pattern starting from the outside and working in, ending with a peak in the center.
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15
Place a rose petal standing up in the center of each cupcake.
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16
1 1/2 pounds cream cheese, at room temperature
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17
2 sticks unsalted butter, at room temperature
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18
2 cups confectioner's sugar
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19
1 teaspoon vanilla extract
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20
2 tablespoons grenadine
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21
Put the cream cheese and butter in the bowl of a mixer and, using the paddle attachment on high, beat until the two are incorporated.
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22
Add the sugar and beat one minute more.
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23
Add the vanilla and grenadine and beat until a uniform pink.
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24
Refrigerate until ready to use.
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25
Let come to room temperature before using.
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26
24 pesticide free rose petals, pink, red, yellow or a combination
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27
2 egg whites, lightly beaten*
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28
1 cup sugar
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29
Using a pastry brush, brush the petals with the egg whites and gently toss them in the sugar, making sure to coat both sides.
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30
Lay them on a cooling rack and allow them to dry overnight.
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31
Store in an airtight container.
