Rose-Vanilla Cupcakes

The perfect summer cupcake

We, the entire family, were invited to spend an Old Fashion Fourth of July in Aspen, with some friends. Although due to the fire danger in the mountains the  Annual Fireworks Extravaganza has been canceled, it should still be a fun holiday.  Aspen is known for  celebrating Independence Day on a whimsical twist.  Approximately 20,000 people come together to honor the nation’s birthday in true American style.  Festivities include a parade, U.S. Airforce flyby, concerts, a kid’s bicycle rodeo, and “dancing in the streets.”

Sydney and I offered to bring dessert; at first we thought of designing  “patriotic” cupcakes, but everyone seems to be coloring and decorating in red, white, and blue. Sydney and I thought it would be a refreshing change to use a summer theme instead. We figured we could find another outlet to show our love for this holiday. After careful deliberation we finally baked rose-vanilla cupcakes with half of the cupcakes piped with rosettes and the other half swirled, and both decorative tops could be piped without changing the tip/tube. Any large open star tip such as: Wilton 1M, Sterntüllen gross 11 Grössen, B Prince Open Star Pastry, Ateco 847, or Matfer Bourgeat S/S Star Shapes Pastry Tips will give you the swirl/ rosette result.

Rose-Vanilla Cupcakes/ Mini Cakes:

It is worth investing in open star tips of different sizes.

  • 300 gram / 27/8-cup cake flour, sifted
  • 300 grams/ 1 1/2 cups sugar
  • 9 grams/2-teaspoon baking powder
  • 1-teaspoon salt
  • 300 grams/6 eggs, at room temperature
  • 170 grams/3/4-cup butter 1 1/2 sticks, softened
  • 244 grams/1-cup milk, at room temperature
  • 244 grams/1-cup milk, room temperature
  • 1 vanilla bean, scrape for seeds
  • 3 drops of rose essence

Spray and line with cupcake liners 2 -12 count muffin tins. Preheat the oven to 160 degrees C/ 325 degrees F.

Prepare your mise en place.

Mise en place

 In the bowl of a standing mixer, with the paddle attachment, sift all the dry ingredients, (including sugar), vanilla bean, and mix on low speed just to blend. Add the butter and plain 244 grams/1 –cup milk. Continue to mix on low speed till the dry ingredients are moistened, raise the speed to medium and beat for about 2 minutes.

In a measuring jug whisk eggs, 244 grams/ 1 -cup milk, and rose essence. Scrape down the sides and gradually add the egg- milk mixture in thirds, beating for 20 seconds after each addition. Scrape down the sides.

With a medium ice cream scoop, scoop 1 full scoop in each cupcake liner (the batter should be 3/4 filled).

Bake for 25-30 minutes or until the tops are lightly golden brown and  spring back when pressed lightly in the center. Allow the cupcakes/mini cakes to cool in the pan for 5 minutes and wait to decorate until the cupcakes/mini cakes are completely cooled.


Happy 4th of July!




  1. Stunning

  2. The strange thing is that I can’t eat anything what tastes or smells like rose :) I don’t even know why. But these cupcakes are so nice to look at.. :)

  3. You can change the flavoring to vanilla, almond, lemon etc.

  4. Thank you!

  5. These look perfect! Yellow is my favorite color, I`d be drawn to these so fast…

  6. You’re too sweet; I adore yellow as well.Thank you!

  7. I’ve tried this but doesn’t look like a rosette when I do it ;-(

  8. Susan, What tip type and number are you using?

  9. Thx for connecting with me on foodbuzz. I just subscribed to your blog feed and can’t wait to see what your next post will be!

  10. Thank you, and keep in touch!

  11. Hi,

    This is a fantastic recipe, and great fun to make with the kids. Thanks so much for posting it.

    All the best, Alex


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