There’s not really a story behind these, just been an idea i’ve wanted to try out for a while and finally got round to it.

A lot of people think o rose as maybe an acquired taste, but being a person who doesn’t like turkish delights, which are probably the most popular floral flavoured treat, but i LOVED these.

I made these miniature, but you could just as easily make a normal sized cupcake with these, just keep them in the oven an extra 15 minutes at a slightly lower temperature.

To make these gluten free, simply replace the plain flour with gluten free flour (available in free from sections at supermarkets) and 1/4 tsp xanthan gum.

Ingredients (makes 10 mini cakes)
2 tbsp plain flour
2 tbsp caster sugar
1/4 tsp baking powder
1/2 tsp ground linseed (mixed with 2 tsp water)
4 tbsp (2 tbsp for cakes and 2 tbsp for buttercream) vegan butter substitute (i used sunflower spread)
Ground vanilla
2 tbsp powdered sugar
1/2 tsp vanilla extract
Few drops of rosewater and red food colouring for icing

1. Preheat oven to 180. Mix the flour, 2 tbsp butter, caster sugar, linseed, baking powder and vanilla extract in a bowl until a thick batter.
2. Stir in the ground vanilla.
3. Distribute into the miniatre cupcake cases, and put in the oven for 20-25 minutes
4. Remove from the oven, and leave to cool.
5. Meanwhile, cream together the remaining butter, powdered sugar, rosewater and food colouring to make the rose icing.
6. Pipe on the icing, or spread with a palette knife and decorate with dried rose petals.


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