Raspberry Rose Cakes
Delight your senses with these enchanting Raspberry Rose Cakes, a perfect fusion of fruity sweetness and floral elegance. These tender mini cakes are infused with fragrant rosewater and studded with juicy bursts of fresh raspberries, making each bite a dreamy treat. Topped with a delicate powdered sugar glaze and optional dried rose petals for garnish, they’re as visually stunning as they are delicious. Ideal for tea parties, bridal showers, or simply elevating your dessert repertoire, these cakes are quick to prepare and bake in under 20 minutes. With their romantic flavor profile and charming presentation, Raspberry Rose Cakes bring a touch of sophistication to any occasion.
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Recipe Information
Ingredients
- 115 grams Unsalted butter
- 150 grams Granulated sugar
- 2 pieces Large eggs
- 1 teaspoon Vanilla extract
- 1.5 teaspoons Rosewater
- 150 grams All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoon Salt
- 60 milliliters Whole milk
- 100 grams Fresh raspberries
- 100 grams Powdered sugar
- 2 tablespoons Dried rose petals (optional, for garnish)
Instructions
Preheat the oven to 175°C (350°F) and grease or line a muffin tin with paper liners.
In a large bowl, cream the unsalted butter and granulated sugar together using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and rosewater.
In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined. Do not overmix.
Gently fold in the fresh raspberries using a spatula, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a cake comes out clean.
Allow the cakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
While the cakes are cooling, prepare the glaze by whisking together the powdered sugar with 2-3 teaspoons of water until smooth. The consistency should be thick but pourable.
Once the cakes are completely cooled, drizzle the glaze over the tops of each cake.
Optional: Garnish with dried rose petals for an elegant touch.
Serve immediately or store in an airtight container at room temperature for up to 2 days.
Nutrition Facts
Calories |
330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.5 g | 17% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 183 mg | 8% | |
| Total Carbohydrate | 48.4 g | 18% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 32.4 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 24 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 69 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
