Wild Rose Petal Cupcakes Recipe

Name: Wild Rose Petal Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup sugar; 1/2 cup butter; 3 eggs; 1 lemon, rind of, grated; 3 cups cake flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup milk; 1 cup fresh wild rose petal; 1 teaspoon lemon juice

Servings: persons

1
Cream sugar and butter together.
2
Add the eggs; beat well.
3
Add grated lemon peel.
4
Sift together the flour, baking powder& salt.
5
Add the dry ingredients to the creamed mixture alternately with milk.
6
Cut the rose petals into bits.
7
Add petals and lemon juice, stirring just enough to blend nicely.
8
Fill each of the paper baking cups half full of cake batter.
9
Bake at 375u00b0F for 12-15 minutes.
10
Cool then frost and/or decorate (tiny roses, real or frosted, would be beautiful).

879

kcal

Calories

Fat

126

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup sugar, 1/2 cup butter, 3 eggs, 1 lemon, rind of, grated, and more.

Yes, Wild Rose Petal Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Wild Rose Petal Cupcakes

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