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Angelic Rose Cupcakes

No need to feel guilty with these delicious and healthy rose cupcakes with only a trace of fat in each one!

12 cupcakes

Easy 40 Minutes

Ingredients

Ingredients

For the recipe Angelic Rose Cupcakes

For the Cakes:

Dr. Oetker Fun Baking Cases
4 Dr. Oetker Free Range Egg White Powder Sachets x 4
1 Dr. Oetker Cream of Tartar Sachet (1 tsp)
75 g Caster Sugar (3 oz)
50 g Plain Flour (2 oz)
5 ml Rose Flavour (1 tsp)
100 g Strawberry Jam (3 ½ oz) reduced sugar

For the Decoration:

100 g Icing Sugar (3 ½ oz)
Dr. Oetker Hot Pink Gel Food Colour
1 Dr. Oetker Free Range Egg White Powder Sachet
50 g Caster Sugar (2 oz)
Rose Petals

Preparation

Preparation

1

Angelic Rose Cupcakes

Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Line a fairy cake tin with 12 Fun Baking Cases.

2

Make up the Egg White Powder as directed on the packet. Add the Cream of Tartar and whisk until stiff. Gradually whisk in the sugar to make a light and fluffy meringue. Add the rose flavour.

3

In batches, sift and gently fold the flour into the meringue until well combined, trying to keep the mixture as light and fluffy as possible.

4

Spoon the mixture into the Baking Cases to fill them and bake in the oven for 12-15 minutes until risen, lightly golden and springy to the touch. Transfer to a wire rack to cool completely.

5

Using a small spoon, scoop out a piece of sponge from the centre of each cake and fill with jam. Put the scooped out piece of cake back on the top.

6

To frost the rose petals, make up 1 sachet Dr. Oetker Egg White Powder and lightly whisk. Using a paint brush, lightly brush individual fresh rose petals with the Egg White. Shake well to remove the excess Egg White then dip in caster sugar. Leave in a warm, dry place for a few minutes until the petals become dry and crusted in sugar.

7

To decorate, sift the icing sugar into a bowl. Gradually mix in approx. 15ml (1 tbsp) warm water to make a smooth, spreadable icing. Mix in a few drops of Hot Pink Gel Food Colour to make a pretty pastel shade.

8

Carefully spread a little icing over each cake. Allow to set for a few minutes before decorating with sugared rose petals. Your cakes are now ready to serve and enjoy.

Calories per fairy cake: approx. 93 Fat content per fairy cake: trace

1 Cupcake = 35g

Nutritional Information For the recipe Angelic Rose Cupcakes

Per serving Per 100g/ ml
Energy 528kJ
124kcal
1427kJ
336kcal
Fat 0.1g 0.2g
Carbohydrate 28g 76g
Protein 2.2g 6g