Show off your dessert making skills with these simple, yet delicious raspberry & rose water cupcakes. Filled with raspberry and topped with a rose petal – this cupcake recipe will become your new favorite dessert.
Ingredients
- 1 cup pancake mix
- ¼ cup melted butter
- 1 egg
- 1/8 tsp baking soda
- 1 tsp lemon juice
- ¼ cup warm milk
- 4 tablespoon sugar
- Mini cupcake liners
Filling:
- 1 package Royal raspberry gelatin
- ½ cup boiling water
- 1 condensed milk can
- 1 cup heavy cream
Glaze:
- ½ cup raspberry (fresh, frozen or jelly)
- 2 cups confectioners sugar
- 1/8 tsp rose water
- Optional: dry rose buds
Directions
- Cupcake batter: combine all ingredients, stir and transfer into a mini cupcake pan (add the cupcake liners first), bake it in a preheated oven at 350 F for 10 to 15 minutes until lightly golden, cool it down
- Filling: combine the water and the gelatin until dissolved, add the remaining ingredients, then transfer it into a piping bag, leave it in the freezer for 15 to 20 minutes to cool it down
- For the glaze: in an electric mixer puree the raspberry, skip this step if you are using raspberry jelly; Stir all the ingredients and reserve
- How to assemble: with a round star tip remove the cupcake center, add the filling, and use a small spoon to coat with the glaze.
Optional: Add a dry rose petal on top.
Total time: 45 minutes
Inactive time: 15 minutes