My new eBook, ‘Baking with Rose’ is here! And to celebrate I am sharing one of my favourite recipes from the book, these Ginger Date and Rose Cupcakes.
It wasn’t until recently I discovered rose and ginger go really well together. While I like both flavours a lot, I had never thought to put them together. That changed when I saw this recipe for Gingersnaps with Rose icing. I made them, and loved them! I then began to think of all the other ways I could use ginger and rose together and these cupcakes are one of the ideas I came up with.
I love the flavour combination of these cupcakes, and the rose is fairly subtle as it’s only in the icing. The date molasses and panela sugar add a gentle sweet flavour, however regular molasses or brown sugar would be good substitutes if you don’t have date molasses or panela.
For more rose recipes like this, check out my new eBook ‘Baking with Rose’!
Fresh Edible Rose Petals
Ginger Date and Rose Cupcakes
Ingredients:
250g softened unsalted butter
200g panela sugar
2 eggs
310g date molasses
230ml water
410g plain flour
1 1/2 tsp ground cinnamon
1 tsp baking powder
1 tsp bicarb soda
1 tsp ground ginger
1 tsp ground nutmeg
1/2 tsp ground all spice
1/2 tsp ground cardamom
2cm piece of fresh ginger, finely grated
Ingredients for Icing:
170g icing sugar
1.5-2tbsp rosewater
fresh edible rose petals to decorate, optional
Method:
Line two 12 capacity cupcake trays with cupcake cases and pre heat oven to 160 degrees Celsius.
In a large bowl, cream butter and panela sugar until light and fluffy. Beat in the eggs. Then beat in the water and date molasses.
Sift flour, baking powder, bicarb and the spices and add to the mixture. Add the fresh ginger. Beat on a low speed until the flour begins to combine, then beat on a medium speed for 2 minutes or until mixed well.
Pour the batter into the prepared cupcake tins and bake for 20-30 minutes or until cupcakes are cooked through and are springy to the touch. Remove from the oven, and remove cakes from the tins and allow to cool on a cooling rack.
To make the icing, mix together the icing sugar and 1 tbsp of the rosewater in a medium bowl, to form a paste. If the icing is too thick gradually add a little more rosewater. Spread icing over each cake, allow to dry a little before decorating with the rose petals.
Makes 24.
Fresh Edible Rose Petals
Recipe is an extract from ‘Baking with Rose - Recipes Showcasing the Best of Rose in Baking and Confectionary’ by Kath Vincent (kulinaryadventuresofkath.com, 2019), p.7.