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Rose Meadow Tiny Cakes
Equipment
- 1 mini cake pan approx 2.25 cup capacity per cake
Ingredients
Rose Water
- 1 cup water
- ½ cup rose petals, dried see notes
Cake
- ¾ cup flour
- ⅛ tsp salt
- ¼ tsp baking soda
- ¼ cup buttermilk
- 6 tbsp unsalted butter softened
- ½ cup granulated sugar
- 2 ½ tbsp rose water
- 1 egg
- 1 tbsp rose petals, dried for garnish
- strawberries optional, for garnish
Buttercream Frosting
- ½ cup salted butter slightly softened
- 2 cup powdered sugar
- 2 oz white chocolate
- 1 ½ tbsp rose water more as needed
Instructions
Rose Water
- Boil the water in a small saucepan
- Once boiling, set the heat to low and immediately add the dried roses
- Let the roses steep for 15 minutes
- Strain the liquid into a container that can be tightly sealed (I used a mason jar) and, once cooled, store it in the fridge until you are ready to use it.
Buttercream Frosting
- In a medium mixing bowl, add the softened butter and powdered sugar. Using an electric mixer, mix on medium speed for about 30 seconds, then add the rose water and white chocolate. Scrape the sides of the bowl, and then mix for another 30 seconds until the frosting is fluffy and the rose water and chocolate is fully incorporated.
- If the icing is still crumbly, add a splash of rose water (about 1 teaspoon at a time) and mix until fully incorporated. If the icing is too liquidy, add more powdered sugar.
- Set the frosting aside for later
Cake
- Preheat oven to 350F (177C)
- In a small bowl, mix together the flour, salt, and baking soda. Set aside.
- Combine the sugar, rose water, and butter in a large bowl. Mix with an electric mixer until fully combined, about 2 minutes
- Add in the egg and mix again, about 30 seconds.
- Add half of the flour mixture to the bowl and mix until combined. Add in the buttermilk and mix, then add in the rest of the flour mixure and mix until fully combined, about 2 minutes.
- Add the batter to your pan of choice. We opted for a rose shaped mini-cake/cupcake pan. For cupcakes/mini cakes, fill the cups, leaving 1/4" at the top. For mini cakes/bundt cake pans, fill it no more than 3/4 of the way to the top.
- Bake for 20 minutes, or until a toothpick comes out clean.
- Once fully cooled, remove the cakes from the pan
- Add the frosting to the tops of the cakes, and garnish the tops with the extra rose petals. If you have strawberries, slice them thinly and place around the cakes.
Notes
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