TEA ROSE CUPCAKES
Pink makes everything sweeter. From baby or wedding showers to sweet sixteen birthday parties, when we see pink, we think grace and charm.
A lot goes into hosting an event. You have invitations to send out, decorations to arrange, favors to buy, but it is the dessert that really speaks to your guests. However, these elegant and tasteful tea rose cupcakes don’t have to take a lot of time.
With an easy to bake cupcake recipe, all you need are some sugar flowers from Wholesale Sugar Flowers to complete your creation.
READY IN 60 MINUTES
- 1 1/4 cups all-purpose flour
- 1/4 cup quinoa or almond flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1 cup sugar
- 1/2 cup of cocoa powder (for chocolate cupcakes)
- 1/2 cup 1 stick butter, at room temperature
- 2 large eggs at room temperature
- 1/2 cup whole milk at room temperature
- 1 teaspoon pure vanilla extract
- Desired frosting
Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Set aside.
In a medium bowl, whisk together the flours, baking powder, cocoa powder, and salt.
In a large bowl, using an electric hand mixer, beat the sugar and butter until combined. Add the eggs, milk, and vanilla. Beat until smooth.
Add the dry ingredients and mix until just blended. Spoon the batter into the prepared muffin cups (about 1/4 cup batter in each cup). Bake until puffed and the cake springs back when touched, 15 to 17 minutes. Transfer to a wire rack and cool fully, about 30 minutes.
Using a small spatula, frost the tops of the cupcakes. Allow the frosting to set for 20 minutes before serving.