> Skip to content

Recipe  •  3 September 2023

 

Raspberry & Rosewater Cupcakes

Oh so pretty and fragrant — almost too good to eat! I find that just a hint of rose flavour is enough, so when making the icing start with a small amount and add more if desired.

MAKES 12

1 cup + 1 Tbsp (240g) caster sugar

1¾ cups + 1 Tbsp (225g) plain flour, sifted

1 Tbsp baking powder

½ tsp salt

125g unsalted butter, softened at room temperature

¾ cup + 1 Tbsp (200ml) milk, at room temperature

2 large free-range eggs

1 tsp rosewater

1 cup (120g) frozen raspberries

 

TO DECORATE

1 batch rosewater buttercream icing (see page 236)

unsprayed miniature roses

Turkish Delight, chopped

Preheat the oven to 180°C (160°C fan-bake). Line a 12-hole muffin tray with cupcake cases.

In a large bowl, whisk together the dry ingredients with a handheld electric mixer until thoroughly combined. Add the softened butter in small pieces and continue beating until the mixture resembles breadcrumbs.

In a separate bowl, place the milk, eggs and rosewater and whisk together well. Add a third of this mixture to the dry ingredients and mix well, scraping down the sides of the bowl to ensure everything is incorporated. Repeat this twice until everything is incorporated.

Divide the mixture between the cases, filling to at least two-thirds full. Then poke 3–4 raspberries into the middle of the batter.

Bake in the middle of the oven for 20–25 minutes, until a skewer inserted into the centre of the cupcakes comes out clean or they bounce back when lightly pressed.

Cool in the tray for 10 minutes before transferring to a wire rack to cool completely.

When cool, ice with the rosewater buttercream icing and decorate with the roses and Turkish Delight.

These cupcakes will keep for up to 3–4 days in an airtight container in the fridge. Bring them back to room temperature before serving.

Bluebells Cakery Classics Karla Goodwin

Fantastic cakes, slices, cookies and more from Karla Goodwin of Bluebells Cakery.

Buy now

More features

See all recipes
Recipe
Cheese Scones

I simply had to include our cheese scone recipe again, after sharing it in my second book. However, this time I have simplified it — sometimes I find that cheese is all that is necessary. Of course, if you prefer, feel free to add some diced bacon, onions or herbs.

Recipe
Bluebells Cakery cranberry sauce

Try this free recipe from Karla Goodwin’s Bluebells Cakery Sweet & Savoury.

Recipe
Buddy Oliver's Greens Pasta

Try this kid-friendly recipe for greens pasta from Buddy Oliver for a quick and easy weeknight dinner. Packed with broccoli and peas and topped with a crunchy garlicky breadcrumb topping this simple dish is ready in just 20 minutes.

Recipe
Pink Cake

Yellow cake with a watermelon-strawberry jam filling.

Recipe
Fuss-Free Crumbed Fish with Roasted Potatoes & Tartare Sauce

This easy fish traybake makes for a fresher, more luxurious version of fish and chips.

Recipe
Chicken, lemon & garlic traybake

A tremendously tasty traybake.

Recipe
Butter chicken wings

Butter chicken and chicken wings, together at last.

Recipe
Texas toast smashburgers

A truly tasty Texan sandwich.

Recipe
Popcorn Tofu Bites

I’m a long-time tofu lover and when it comes to cooking it, I’ve tried it all. Baking, frying, grilling, shredding, slicing, crumbling . . . the list goes on. So, believe me when I say this is one of the best.

Recipe
Red Roasted Pasta

This homemade pasta sauce is so simple, it feels like you’re cheating.

Recipe
Stewed plums, whipped yoghurt, mint & granola

Stewed plums in a tasty and decadent sweet dish.

Looking for more recipes?

See all recipes