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Cook’s Note on Our Prepared Recipe: I revised the recipe to make 10 larger muffin-like vanilla cupcakes, filled with strawberry rose jam and rose flower flavor. I ordered decorative muffin liners from Wilton that required more batter than the standard cupcake size. I used a double cupcake liner for each cupcake.
To Serve: When I served them, the liners expanded into attractive flower petals. The finished cupcakes were crisp crusted and had a poundcake texture. The thick dough kept the filling in the center of the cupcake. I thickened the cream cheese frosting slightly and dotted the frosting with drizzle dots of strawberry jam. Each of our cupcakes were topped with a fresh edible flower that I ordered from The Chef’s Garden. I stored our finished cupcakes in the refrigerator.
For the Original Recipe using standard muffin cups and to make 16 cupcakes. See the Link for the complete recipe:
https://www.sunset.com/recipe/strawberry-rose-cupcakes
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