How to make Romantic Rose Cupcakes -

Rose food colour, gulkand and rose essence make these cupcakes oh so romantic.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Refined flour (maida) (मैदा), Gulkand (गुलकंद)

Cuisine : Fusion

Course : Desserts

Romantic Rose Cupcakes

Romantic Rose Cupcakes Recipe Card


Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

Prep Time : 41-50 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Romantic Rose Cupcakes Recipe

  • Refined flour (maida) 225 grams

  • Gulkand 1 tablespoon

  • Rose essence a few drops

  • Butter 250 grams

  • Castor sugar (caster sugar) 250 grams

  • Eggs 5

  • Baking powder 1 teaspoon

  • Milk ¼ cup

  • Butter 200 grams

  • Icing sugar 200 grams

  • Food colour red 1 teaspoon

  • Food colour green 1 teaspoon


Step 1

Preheat oven to 180°C. Line a silicon cupcake moulds with paper moulds.

Step 2

Cream together butter and castor sugar in a bowl with an electric beater till light.

Step 3

Add eggs, one by one, and beat till well blended.

Step 4

Add rose essence and mix well.

Step 5

Sieve together refined flour and baking powder into the bowl and fold in till well blended.

Step 6

Add milk and mix well. Add rose petal jam and mix well.

Step 7

Spoon the batter into the prepared moulds, filling till ¾ and level them.

Step 8

Place the mould on a baking tray, place the tray in the preheated oven and bake for 25-30 minutes.

Step 9

To make icing, cream together butter and icing sugar in another bowl with an electric beater till light.

Step 10

Divide the icing into two portions. To one portion, add red food colour and mix well. To another portion, add green food colour and mix well.

Step 11

Place the green icing into a piping bag and cut the tip in a way that when you pipe out a leaf shape is achieved. Place red icing into a piping bag fitted with a star nozzle. Refrigerate both the bags.

Step 12

Remove cupcakes from the oven and cool down to room temperature.

Step 13

Demould the cupcakes and pipeout rosettes and leaves from the red icing and green icing, respectively.

Step 14


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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.