kinfood
kinfood:

Hello, I am back again with yet more finished recipe pictures! Seriously, just make me a regular feature or something, I’m going to keep doing this. I made rose and vanilla cupcakes and they turned out beautifully. My roommate has already devoured two of them and claims they’re amazing.
I doubled the recipe and came out with eighteen cupcakes. They’re also quite buttery, so I might recommend reducing the butter by a small amount. Another point worth mentioning: brown sugar caramelizes faster than white, so if you’re impatient, don’t make the same mistake I did. Use brown sugar. Also, an alternative to pouring it out over the rose petals and then crushing it, as suggested in the recipe, is getting small rose buds and dipping them in sugar—you can see that I tried that on one of the cupcakes near the front of the picture. It turned out really beautiful, so if/when I make them again, I’ll probably get rosebuds instead of mixed petals.

kinfood:

Hello, I am back again with yet more finished recipe pictures! Seriously, just make me a regular feature or something, I’m going to keep doing this. I made rose and vanilla cupcakes and they turned out beautifully. My roommate has already devoured two of them and claims they’re amazing.

I doubled the recipe and came out with eighteen cupcakes. They’re also quite buttery, so I might recommend reducing the butter by a small amount. Another point worth mentioning: brown sugar caramelizes faster than white, so if you’re impatient, don’t make the same mistake I did. Use brown sugar. Also, an alternative to pouring it out over the rose petals and then crushing it, as suggested in the recipe, is getting small rose buds and dipping them in sugar—you can see that I tried that on one of the cupcakes near the front of the picture. It turned out really beautiful, so if/when I make them again, I’ll probably get rosebuds instead of mixed petals.