Kelly the Culinarian: Stand mixer Sunday: Rosette cupcakes

Sunday, April 20, 2008

Stand mixer Sunday: Rosette cupcakes

I've had my eye on this cake pan for at least a year. It's just adorable! It's a 12-cupcake pan made of heavy cast aluminum and each cupcake is a little, tiny rosebud. They are so cute!

Only problem -- the roses aren't so visible after they're frosted. So here are photos of both. Maybe muffins would be a better choice. Anyhow, make sure you grease the tins well.

Here's enough for 12 vanilla cupcakes:
3/4 cup self rising flour

3/4 all-purpose flour

1 stick softened butter

1/2 teaspoon baking soda

1 cup sugar

2 large eggs, room temperature

1/2 cup whole milk, room temperature

1/2 teaspoon vanilla extract

Cream butter, then add sugar and beat for three minutes or until fluffy.

Add one egg at a time, then add the dry ingredients a cup at a time along with the vanilla. Make sure to scrape down the sides of the mixer bowl to make sure everything is incorporated.

Bake in a 350-degree oven for about 15 minutes, then cool. Only put icing on after it's cooled or it will be a soggy mess.


Rosie said...

Kelly your rosette cupcakes are stunning!! I would love a cake pan like this to bake little rose cakes! Just very beautiful indeed!!

Rosie x

Mandy said...

They're pretty and taste divine--I've tried them!

Unknown said...

Hi Kelly,I am new to ur blog. What a lovely cake tin u have got.They are just gorgeous. Pink frosting adds a wonderful colour to the lovely rose.

Cynthia said...

Kelly, this is gorgeous.

Julie said...

Very cool! I love the new cupcake (or muffin) tins that have been coming out the last few years.

I'm envisioning chocolate cupcakes with slices of strawberries...YUMMY. Little girls (and big girls, too) would LOVE to have a tea party with some of those lovely cakes (or muffins).

The Chicago Blogger said...


daphne said...

i love the look of these cupcakes!! Dont u just dig those moulds!?