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Rosewater Cupcakes

Perfectly fluffy, luscious cake topped with a delicate rose water infused icing. A beautiful sweet treat for any occasion!
  • Prep time: 30 min
  • Cooking time: 20 min min
  • Servings: 6
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Instructions

Rose Frosting For the frosting, add coconut cream, powdered monkfruit, and pitaya powder to a mixing bowl, and whip with a hand mixer until stiff peaks form. Add rose water, and fold until incorporated. Transfer frosting to the fridge until you’re ready to frost! Cupcakes Preheat oven to 350F. Add oat flour, coconut sugar, baking soda, baking powder, and salt to a mixing bowl, and whisk together. In a separate mixing bowl, add cashew milk, cashew pulp, lemon juice, coconut oil, maple syrup, and rose water, and mix. Add wet ingredients to dry ingredients, and mix. Line a 6-cup muffin tin with cupcake liners, and pour batter evenly into the cupcake liners. Transfer cupcake batter into the cupcake liners, and bake on 350F for 20 minutes, or until golden. Allow to cool completely, and frost!

10 Responses

  1. These look beautiful!! How did you create the beautiful frosting? I’d love to know the brand of the frosting bag/tip, etc! Thanks!!

    Reply

  3. PLEASE, I TEACH CANCER, DIABETES, WEIGHTLOSS CLASSES AND you MUST develop OIL free recipies. NOT hard. Coconot oil, olive olive oils, any extracted oils cause HEART DISEASE, (and obesity) and are inflammatory. Email me for resources on OIL

    FREE recipes. WE are one of the sickest nations on earth. Don’t perpetuate it. I LOVE YOUR Machine but your recipies are killing people. l

    Reply

  7. You can find rosewater and powdered monkfruit typically at your local health food/grocery store.

    Reply

  8. Hi Linda! You’re welcome to use nut butter or mashed banana in place of the coconut oil (results may vary).

    Reply

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Ingredients

ROSE FROSTING 2 cans coconut cream, chilled at least 24 hours (we used Let’s Do Organic Heavy Coconut Cream)* ¼ cup powdered monkfruit 1-2 tsp pitaya powder 3 tbsp rose water CUPCAKES 2 cups oat flour ¼ cup coconut sugar ¾ tsp baking soda ½ tsp baking powder ¼ tsp salt ½ cup cashew milk cashew pulp from 1 batch of cashew milk 1 tbsp lemon juice ¼ cup coconut oil, melted** ¼ cup maple syrup 2-3 tbsp rose water, depending on preference

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