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Rose delight cupcakes

A recipe from

My latest addiction is rose water essence. There is far more to use it for than just turkish delight. Its flavour is subtle and soft, like a rose. The secret is to buy the best essence you can afford. None of the cheap ones are nice, and a foodie with a good palate can always tell the difference!

In my opinion the only essence to buy is Nielsen Massey Rose Water. It retails at R90.00 for a 60ml bottle. All you need is a few drops and you will be blown away. Not all shops have it, the easiest option is to order it online from

I dare you to buy their whole range, I did!

Here’s a good rose water recipe, so you can see what all the fuss is about:

Rose delight cupcakes

makes 12 cupcakes

    cupcake mix

  • 100g softened butter
  • 2.5ml NoMU vanilla paste
  • 115g castor sugar
  • 2 eggs
  • 160g self‐raising flour
  • 30ml milk

Meringue icing

  • 325ml granulated sugar
  • 125ml water
  • 90ml egg white
  • a few drops rose water essence
  • 1 tsp rose syrup (available at Pick n Pay)
    • Method

      Preheat the oven to 180°C. Line a standard muffin tin with paper cases. Place all the ingredients into a mixer and beat until soft and fluffy. Divide the mixture among the cases.

      Bake for 12 – 15 minutes or until cooked through. While the cupcakes are baking, make the meringue icing.

      Place the sugar and water in a small pot, over a medium heat. Keep stirring until all the sugar has dissolved. Bring to the boil and boil until the sugar syrup reaches 113°C. Test the syrup with a sugar thermometer. When the sugar syrup reaches 110°C, begin whisking the egg whites until stiff peak. Remove the syrup from the stove and slowly drizzle down the side of the bowl into the egg whites, whisking continuously until the meringue has thickened and the bowl has cooled. Fold in the rose essence and syrup. Remove the cupcakes from the oven and place on a cooling rack.

      Ice when cool and decorate. I always pipe my meringue icing, but if you don’t have the equipment, spreading evenly with a knife will do.