My Iranian friend gave me a jar of lovely Rose Jam. I used it to make these cupcakes. These cupcakes had very subtle flagrance of the Rose. You could add Rose flavour such as Rose Essence if you have any. I decided to decorate them with Whipped Cream mixed with the Rose Jam, but I struggled because my hands were very shaky. Decorating is getting too difficult. I am quite sure you can do a much better job. By the way, the cupcakes tasted lovely.


12 Cupcakes


125g Butter *softened
1/2 cup Caster Sugar
2 large Eggs *at room temperature
1 & 1/2 cups Self-Raising Flour
1/2 cup Milk
Rose Water OR Rose Essence *optional
3 to 4 tablespoons Rose Jam

Rose Cream
*Note: The amount of Rose Cream can be 1/2 depending on how you decorate cupcakes.
1 cup Thickened Cream
3 to 4 tablespoons Rose Jam
Red Food Colouring *optional

  1. Preheat oven to 170℃. Line a 12-hole medium-size muffin tin with paper cases.
  2. Beat softened Butter in a mixing bowl with a whisk until smooth. Add Sugar and beat until creamy. Add Eggs, one at a time, beating well after each addition.
  3. Gently fold in Flour with a spatula or a large metal spoon, add Milk and Rose flavour if you add it, and mix to combine. Then add Rose Jam and roughly combine.
  4. Spoon the mixture into paper cases. Bake for about 20 minutes or until golden and cooked through. Transfer onto a wire rack and cool completely.

  5. Whip Cream until soft peaks form, add Rose Jam and a few drops of Red Food Colouring, and whip well until firm peaks form. Decorate the cooled cupcakes with the Rose Cream.