Just like that – BAM we’re here! It’s FEBRUARY! Doesn’t it seem like only a few milliseconds ago you were making resolutions for 2019? Yet here we are 6 weeks into the New Year! I made quite a few resolutions, but I’ve settled on designating a word to focus on each month as well. I’ve decided to not only strive to nail down cooking basics, but to be CREATIVE in the kitchen! And you better buckle up, because this recipe is JUST THE BEGINNING. After much thought considering how I wanted to welcome February 14th with several Valentines cupcakes ideas, I settled upon these Rose Cupcakes.

Valentines Cupcakes Ideas – Rose Cupcakes

In all fairness, I did have to make these Rose Cupcakes twice before I was happy with them. But I’m not a master chef. I’m not a pastry artist. So yeah, these are definitely something YOU can achieve! There were so many people that commented on my photos that they couldn’t have made them.

But newsflash, you can! You can do anything you set your mind to with the proper resources and patience.

You’re reading all of this from a person who couldn’t cook to save her life a year ago. Someone who could barely handle the most basic dinner. Like seriously, it was NIGHTMARISH.

After considering multiple Valentines cupcakes ideas,I knew I wanted to do something floral. Because frankly I love flowers. I just about died that I got to purchase my first grape hyacinths earlier this week.

Eventually I want to be able to make gumpaste flowers. And to pipe any kind of buttercream flower. But this was a good place to start. I didn’t want to be overwhelmed but I did want to challenge what I was capable of. These were he perfect fix for both!

Step 1. Mixing Your Rose Cupcake Batter

Okay guys, I’m sure that at some point, I will get over boxed cake mixes. But right now, I rely on them. And I feel like the average person does too. I want all of my recipes to be accessible and NOT OVERWHELMING. So I selected a Betty Crocker Chocolate Cake Mix when considering several Valentines cupcakes ideas.

Now I did doctor it up a little bit. Because it’s for Valentine’s Day and so obviously the Valentines Cupcakes Ideas rattling around in my brain were themed.

And I really want to start cooking more with flowers in 2019.

And I had some dried rose petals from rose tea.

So I followed all of the instructions on the back of the package. But before mixing, I added a couple tablespoons of those guys.

And I’d read that cardamom pairs well with rose, so i threw some of that in there as well. It was almost like a chocolate version of a Persian love cake?

After mixing all of the batter together I took care to use a spatula to scrape any additional powder from the sides.

Step 2. Placing Your Rose Cupcake Batter In Liners

Part of making cupcakes is that you want to do that as CONSISTENTLY as possible. I’m still working on that. But I found that a great way to moderate size was to measure out batter via tablespoon. Just pick a size and then stick with it! For me I found that two HEAPING tablespoons was the magic number. It probably would’ve worked well for any of my Valentines cupcakes ideas.

Step 3. Baking Your Rose Cupcakes

Bake them in the oven! I found my magic time was 17 minutes at 350 degrees. I like to check them in the middle of the recommended time range and split the difference. Check them by using a toothpick and inserting it. It will come out clean of bits if they’re ready! Once they’re done simply remove them from the pans and let them cool on a rack.

Step 4. Making Buttercream Frosting For Your Rose Cupcakes

While they were cooking I mixed my buttercream. Obviously if you’re thinking about Valentines cupcakes recipes you also want them to look the part. This is where the buttercream roses come in. Now I’ve done this twice with two batches of cupcakes. My first batch I followed the general Wilton buttercream recipe. But I didn’t ensure it was the right consistency. Whether it was my fault for not adding enough milk, or the recipe just was too stiff overall it didn’t work well. It was incredibly hard to pipe. Ultimately it had way too much sugar. I found this was the problem after researching upon completion of batch one. After struggling with the first one, a friend on Facebook suggested the recipe below.

You’ll begin by creaming the butter and shortening. Next add a cap-full of Almond Extract and Cream of Tartar. Then you’ll gradually add in your confectioner’s sugar and moderate the texture with small sips of milk. Do this until it has a fluffy consistency and it peaks by tapping a batter spatula.

I chose to aim for a more natural looking tea rose, which meant a pale yellow and light baby pink. Once you’re happy with your buttercream, divide it into two equal parts in separate bowls.

Next you’re going to color them! I get it. You could use liquid food coloring. But buttercream is, to put it nicely, really freaking picky when it comes to consistency.

So you should use gel colors, not liquid droppers! You also probably would have better luck coloring them closer to what your ideal vision is by sticking with a gel color. I chose Pink and Buttercup Yellow gel colors to create the colors I desired.

Take two toothpicks and lightly dip one end into each color. Wipe this color off into the corresponding bowl.

I stress that you should be CONSERVATIVE with your coloring. You cannot take color back, but you can always add color in! Use one spoon per bowl to mix the color through.

You may have to add more coloring a second or third time until you’re happy with it. Keep in mind that your buttercream will darken as it dries!

If you need to add more color please just start with a new toothpick each time. If not, you risk jeopardizing your color by mixing it.

Step 5. Frosting Your Rose Cupcakes

Next you’re going to get your large flower drop tip. I found mine at Hobby Lobby for under $2. Be sure your cupcakes are COOL before you begin! If not they will make your icing runny.

Lay that baby in the corner of a gallon size bag and clip the edge with scissors until it is held firmly with the tines exposed.

Place your bag in a tall cup. Use a spatula to layer the color you want on the outside of your rose on the inside perimeter of the bag. Try to make the layer consistent in depth. Prevent it from being too close to the edge to be sealed bag or it’ll feel like you’re wrestling a greased pig while icing. True story.

Use a different spatula or a spoon to scoop the color you want on the inside of your petals inside the core of the bag. For me this was yellow!

Then push the icing towards the tip and seal your bag. Twist the top right of the bag up to prevent excess plastic from getting in the way. Hold the bag with an open left hand.

Next, center your icing tip in the middle of your cupcake. Then apply consistent pressure as you consistently swirl around your middle point. Do this until you have covered the whole cupcake top. Do your best to pipe closely together to prevent any gaps in your rose. And ALWAYS start with a clean icing tip to ensure your best rose every single swipe!

Then, just repeat this until you’ve covered all of your cupcakes.

You will have extra icing. But this is great for do-overs or just basic eating if you’re an icing lover!

It was incredibly fulfilling to successfully create these rose cupcakes after considering all sorts of Valentines cupcakes ideas. Comment below if you’ve ever made Rose Cupcakes!

Thank you so much for reading!

Lauren

Rose Cupcakes Recipe

Ingredients/Materials

• Betty Crocker SuperMoist Triple Chocolate Fudge Mix
• 1 1/4 cups water
• 3 eggs
• 1/2 cup vegetable oil
• 2 Tablespoons dried rose petals (organic, or sourced at home without use of pesticides)
• Wilton Gel Rose Icing Color
• 1 1/2 bags confectioners sugar
• 2 teaspoons ground cardamom
• Wilton Gel Buttercup Yellow Icing Color
• 1 Cup salted softened butter
• Cap-ful of almond extract
• 1/2 cup shortening
• milk as needed (at least 2 Tablespoons)
• 1/2 teaspoon cream of tartar
• 2 D Star Tip

Instructions

1. Mix your cake mix, water, oil, eggs and cardamom to create your batter.
2. Place your batter in cupcake liners.
3. Bake for 17 minutes at 350 degrees Fahrenheit. Check doneness with toothpick. Let cool on rack.
4. Cream butter and shortening together. Add almond extract, cream of tartar and then confectioners sugar.  Mix in your confectioners sugar one cup at a time. Add milk as needed until the buttercream is fluffy and it peaks by tapping a batter spatula. Divide buttercream icing into two equal parts. Use a toothpick dipped in gel color to color both batched with desired hue. Mix with spoon adequately.
5. Place your icing tip in the bottom corner of your bag. Cut the bag to push the edge of the piping tip through. Use a spatula to layer the color you’d like to appear on the outside of your rose petals in the inside of the bag. Use a spoon to place your frosting you’d like to appear on the inside of your rose petals in the core of the bag. Move icing down to the tip and seal the bag. Wrap the plastic bag on the top and hold securely in your right hand. Hold the bottom of the bag with your left. Start in the middle of the cupcake and apply even pressure to swirl from the center to the exterior until the top is covered via piping.