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Rose-and-Ginger Cupcakes

Recipe photo courtesy of Johnny Miller

With their sugar-brushed flower petals and fragrant, rose-flavored glaze, these delicate cupcakes are pretty in pink. On the inside, jewels of candied ginger are hidden in a zesty ginger cake that's just sweet enough to make you, well, blush.

Source: Martha Stewart Weddings, Summer 2009


For the Cupcakes

For the Rose Glaze


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How would you rate this recipe?
  • tattooed_queen
    24 JUL, 2013
    This recipe calls for WAY too much liquid in the glaze- I'm guessing it should be measured in teaspoons, not cups. Half a cup of milk would never work. I don't know why every recipe that catches my eye on this page seems to be flawed--- still better than the tangerine chiffon pie that didn't list eggs in the ingredients though :-/
  • jessicalynnbrewer
    15 APR, 2013
    I had the same issue with the glaze- it doesn't set and absorbs into the cupcake, or just dries clear. I altered the glaze recipe many times to try and make it more stable, but nothing helped. The ginger cupcake is a little soft, so I added extra fresh grated ginger. Beware of over-filling the cups; this cake rises and falls. I wouldn't fill more than half the cup when pouring.

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