Hi darling. Hey sugarbear. What’s shakin’ sweetums? Lookin’ good sweetpea. Hey loverboy! Oooh darlin’.
I’m practicing my terms of endearment. Yea… I want to sound natural when the time comes to use them.
Can I practice on you? How does this sound?
Hey loverbear, will you come on in here and help me with these dishes?
Darlin’, will you hold the oven door open for me?
How about…
Sweetpea, stay away from those cookies. You know we have company coming.
My favorite…
Sweetums, I made you cupcakes… cause I love you like crazy.
How am I doing so far? I’m a little stiff aren’t I? I’ll keep working on it.
Jump on over. I have a lot to tell you!
I found a lovely new cookbook. Super lovely. Can I tell you about it? It’s my new go-to book for cake and cupcake inspiration.
Organic and Chic by Sarah Magid. So sweet. So classic. So beautiful. This book features breathtaking and totally doable cakes and cupcakes using all organic ingredients. I’m not an all organic baker. I’m afraid not. Don’t judge me. Organic and Chic is great inspiration to get my kitchen in gear.
In this book are darling pictures of kids and husbands, and of course… gorgeous cakes. The cake, frosting and filling recipes in this book are classic, modern, fool proof and so so sooooo yummy. The decorating tips? Great too! This is stuff we can actually do friends! It’s great.
I don’t often pimp out cookbooks. I just wanted you to know I found a good one. Crazy yummy good.
Now… about these cupcakes!
Holy Yum! This is the easiest and most moist chocolate cake you’ll ever encounter. It also happens to be vegan. Yea….! Amazing! I combined the moist chocolate cupcakes with a whipped rose buttercream. This buttercream is far less sweet than a buttercream made out of butter and powdered sugar. This whipped buttercream is made up of butter, granulated sugar, and a cooked milk and flour mixture. Yep. It works. It’s not too sweet. It’s delicious.
Make these chocolate rose cupcakes for someone you love. Who wants roses when there are rose scented cupcakes in the world!? Heck yes!
The Easiest Chocolate Cake
makes 24 cupcakes or 2 8-inch rounds
from Organic and Chic
2 1/4 cups organic all-purpose flour
2 cups organic cane sugar
1 cup organic unsweetened cocoa powder
2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon organic vanilla extract
2/3 cup organic canola oil
2 teaspoons organic white vinegar
2 cups cold water
Preheat oven to 350 degrees F. Line two cupcake pans with paper liners and set aside.
In a large bowl, sift the dry ingredients together. Set aside.
In a medium bowl, whisk together the oil, water, vanilla extract and vinegar.
Slowly whisk the wet ingredients into the dry ingredients being careful not to overmix. The mixture will be quite wet, but that’s ok.
I poured my batter into a plastic pitcher to better divide the batter between the cupcake cups.
Pour the batter until the cups are two thirds full and place in the oven for 20-24 minutes or until a toothpick inserted into the center of the cup comes out clean.
Cool in the pan for 10 minutes then place on a wire rack until completely cool before frosting.
Vanilla Whipped Buttercream Frosting with Rose Water
makes enough to fill and frost one 8-inch layer cake or frost 24 cupcakes
from Organic and Chic
2 sticks (1 cup) organic unsalted butter, softened
1 cup organic cane sugar
1 cup organic whole milk
1/4 cup sifted organic all-purpose flour
1 1/2 tablespoons organic vanilla extract
1 teaspoon rosewater
Cream the butter on medium speed, 3 to 5 minutes, in a stand mixer, or with a hand mixer until soft, adout 30 seconds. Add the sugar and beat on high speed until light and fluffy, 5 to 7 minutes. Stop the mixer occasionally to scrape down the sides of the bowl and beat again.
In a small saucepan, combine 1/4 cup mil with the flour and vanilla extract. Whisk together until there are no lumps. Over medium heat, slowly add the remaining 3/4 cups milk, whisking constantly and cook until the mixture comes to a low boil.
Reduce the heat to low and continue mixing until the mixture starts to thicken slightly.
When the mixture starts to thicken, immediately remove the pan from the heat but keep stirring. After you have removed the pan from the heat, the mixture will continue to cook for a minute or two on its own.
If you overheat the mixture and find that you have some lumps, try to whisk them out with a little elbow grease, or pass the mixture through a fine mesh strainer. Allow the mixture to cool to room temperature. Place the mixture in the freezer for a few minutes to speed up the process.
With the mixer on low speed, slowly poor the milk mixture into the butter and sugar mixture. Increase the speed to medium and beat until the frosting is light and fluffy, about 3 to 5 minutes. Add the rose water during this final mixing.
Deese
Joy. can you believe it has been over 3 years since you posted this? I sure can’t. I have been using this recipe since it was posted as my go to chocolate cake. I decided to post about it on my new blog. I have had Organic and Chic in my “save for later” cart on Amazon for years now, I’m thinking I should go ahead and purchase it already!
Go here if you would like to see the cupcakes I made using this recipe: http://inthecathouse.wordpress.com/2013/04/17/vegan-chocolate-cupcakes-2-ways/
Emma
This frosting was a dream! Being a student, I don’t own a stand mixer (yet!) and I find it tends to limit me to standard oh-so-sugary buttercream, which yes, is lovely, but it gets sickly after a while! I made the frosting to go in the middle of a vanilla sponge cake, a long with some strawberry slices for my boyfriend and boyyyy does it taste good – thank you so much for the recipe!
bettyagnes
This is THE BEST FROSTING EVER. I use it for everything now; my friends are probably getting sick of it, but I don’t want to stray. It’s that good. I was wondering though, about different flavor variations … I don’t ever want to make a buttercream that’s not made this way (cooked). So, what do you think you about substituting coconut milk for the whole milk? Or is there a difference in fat content that would throw off the science?
Fern
These cakes turned out great but the sugar in the frosting didn’t dissolve and made my painstaking whisking effort all for nothing! Disappointed about that, I would recommend icing sugar for the frosting for anyone wanting to give it a go. But the cake recipe is fabulous! (And vegan??)
Trieste
You use granulated sugar for the frosting? Doesn’t it come out crunchy or anything? Seems like it wouldn’t dissolve.
Edie
I have made this about 5 times over the past two months, with slight variations in the frosting and the size of the cakes, and I feel that this is now going to be my go-to recipe for chocolate cake, forever. Delicious! It works every time! :)
Lesley
Hey Joy.. Man these cupcakes didn’t turn out for me at all! I feel so bad because I normally love the recipes you share & you’re my fav blogger in general.. but I felt like I had to come here to let you know. The cupcakes were incredibly moist and tender, but they were the texture of paste or mush or something. I definitely cooked them long enough (toothpick came out clean), but after they cooled I broke 2 open and they both had such a strange terrible texture when I ate them. It was like they could never fully cook. I even put them back in afterward for some crazy amount of time like 6 minutes… still raw tasting. I’m really bummed because I foolishly wasted a full cup of Valrhona cocoa powder on them. :/ lol I’m totally rambling on here… just needed to get that out I guess. hah I haven’t tried it yet, but I wanted to make this recipe for the rosewater frosting. Hopefully that turns out & I can just use a different chocolate cupcake recipe. :]
joythebaker
oh no! i’m so sorry this recipe didn’t work out for you! i have no idea what could have gone wrong!
Mimi
Baking these now and made a couple of mistakes. I hope to correct them next time.
My oven was too hot, I think, because the cupcakes came out with a hard crust on top. And I got distracted and forgot to add a second cup of sugar, yikes! They taste more like cocoa powder than chocolate. Haha. (I’ll eat them anyway.)
But I LOVE how dark and fluffy they are on the inside. :)
ananymous
I made the frostng and cake, and overall they were very good! One thing that didn’t go so smoothly was the frosting. I made it, and I liked it because it wasn’t to sweet (my family apparentley likes sweeter, but I really like it) But the frosting was a little shiny and not completely mixed perhaps? It had to be something to do with the butter think, because i think the oil from the butter was making it a little weird. It was light and fluffy though (yay!) and I thought it tasted fine, once I put some colored sugar on the cupcakes no one could notice the gleam… what do you think I did wrong? In your pictures it looked more normal, mine spread a little weird… good recipe overall though!
sue
back in the day before amazon and gourmet grocery stores on every corner, I just went to my local watering hole (bar) one morning and asked the bartender if he’d sell me a small bottle of rosewater. He did, for his cost! Orange flower water, too!
Sara
I found this at the local library a couple of months back and loved it! Such a fun book!
Alanna
Joy, where can i buy rosewater? I want to make these sweet cupcakes for vday and can’t find it anywhere!!
joythebaker
here you go. http://www.amazon.com/Haddouch-Gourmet-Inc-Mustaphas-Moroccan/dp/B000LVKYFO
Monica Lindsey!
Love this recipe, my daugther is gonna love it,
Yummy
Sarah
JOY!
I can get a seizure from all that cuteness!
You can very well kill me! ^^
mj
what can I substitute for rosewater?
joythebaker
you can just leave it out if you don’t have any on hand. or use vanilla extract, orange water or just a drop or two of almond extract.
i?minicupcakes
mm thanks bakerlady!
i?minicupcakes
Hi Joy,
I’d luv to make this as MINIs! How would you adjust the cooking time?
Also wondering how you’d adjust the cooking time for folding fresh BERRIES into the batter?
drool. drool. drool.
i?minicupcakes
joythebaker
for mini cupcakes, check the cupcakes after 10 to 12 minutes… depending on how mini your minis are.
Libbie
Will it alter the cupcakes significantly if I use all the same ingredients, except non-organic?
Zuleika
Hi joy I’m a gluten free baker and I love your blog! Is this recipe for a fan or conventional oven? I’m going to try and make them gluten free! (love the peanut butter cookies :-))
joythebaker
I just used a regular oven for these cupcakes. No fan necessary!
Zuleika
Thank you :-)
Kimlyn
Hhhhmmmm, these are so delicious, I cut the centre out of them and filled it with caramel, I didn’t have rose water so I used coffee instead. They were a hit!
Marissa
love this chocolate cake recipe — so yummy and moist :-)
Marissa
made this cupcakes tonight…taste really good even without the frosting. thanks!
Michelle
Hi joy, I realise this defeats the whole idea of the cupcakes being organic, but since I don’t have those ingredients on hand right now, would it be OK if i substituted them for non-organic ingredients?
joythebaker
heck. yes. go for it!
tanya
I recently discovered and then bought that same cookbook, and I LOVE it also! I’m making a kitty kat cake for a little girl’s birthday this weekend, and I think I will use this recipe. Thanks for the reminder, and keep up the good work. I really enjoy your blog, it’s my favorite of all!
Anna
I also just bought Organic and Chic!
I love it– everything about it made me want to keep reading, and become that good at decorating cakes!
Laura
I hate to be a buzzkill but this recipe is not vegan if it uses milk and butter… sorry! It is simply an eggless cupcake. Nonetheless… it’s fantastic! Super yummy and amazingly moist cake and the frosting is to die for! It’s so light and fluffy! Loved it! Thank you!
Laura
Hi Joy! I have a quick cupcake question for ya. We are doing a cupcake themed 1st bday party for my daughter. I am having a cupcake “bar” for people to decorate their own cupcakes etc.. I wanted to make all the cupcakes a few days in advance so all I have to do is ice them. If I am making them 3-4 days in advance should I go ahead and freeze them then thaw the day before, or if they are un-iced and refrigerated will they be ok for the 3-4 days? Would love your thoughts :)
Melissa
I made this chocolate cake (not the frosting though) for my vegan boyfriend’s birthday. It was a hit, he found it to be the best cake he ever had.
Sam Kathryn
I’m using this recipe tomorrow for a birthday cake. I’ve never tried making a cake without eggs… so i’m a little scared. Hopefully mine will turn out as great as yours!
Lauren
these look amazing! i will absolutely be adding this bakebook to my birthday wish list. thanks for the great find!
San
I had never heard of rose water before, and was looking up some stuff about it, and it sounds great! But it also looks like it can be pricey to get the good stuff. Since you posted about making your own vanilla thought you might like this one too: http://www.care2.com/greenliving/rose-water-how-to-make-your-own.html#
Totally getting ready to get some vanilla going and I might go ahead and try this too since it sound so yummy!
megan
I’m all over this frosting recipe. It would be wonderful smeared between a macaron! Bookmarked for soon. :)
Dawn C.
This is my new favorite buttercream! Actually, I haven’t had a favorite up until now. They’re always way too sweet for me; but this one is PERFECT. I was skeptical at first (regular sugar? flour? huh? :)), but now am very thankful to you for sharing that recipe!! LOVE it.
Lyn
Hi,
I´m a Dutch girl and I like your blog. When I was reading the supplement from a newspaper called `NRC Handelsblad` I came acrosss a short piece about….your blog! It said that `who is looking for recipes for blueberry pancakes, pomegrate jelly or chocolate shortbreads you definitly will succeed on joy of baking!.`
I thought I would let you know that even here your blog get´s appriciated!
Dessy
So … I made the birthday cake and it turned out awesomely delicious! The cake itself is the best part. I screwed it up a little (blushing) cuz I forgot the sugar and put it last. However, I baked each of the 3 layers for 20 min and they were all very moist and chocolaty :D I would advise everyone to try it with something with bananas, it’s very complimentary.
Sarah
You inspired me to make these! The tops were a little harder than a normal cupcake but the insides were incredibly moist! thankyou!
Lindsay
Ahhhh! I MUST order that book. ASAP! Your cupcakes are cute and your humor is hilarious… thanks for the mid-week wit :-)
Camilla
Finally! A cupcake I can make for my little cousins who are allergic to eggs, nuts and citric fruits! It looks sure to please everyone else too, thanks Joy :)
Spanish Tart
Those cupcakes are heavenly, but I made it with the espresso buttercream. (Fabulous.) I have to try it with the rose water frosting now!
Dessy
Love your posts and this one is no exception! Do you think that cake recipe would be appropriate for birthday cake with banana whipped cream and dulce de leche?
joythebaker
yes yes! that sounds amazing!
hena tayeb
oh yummy cupcakes..
ruth
i baked these over the weekend and they were MAGICAL!! thank you for sharing :)
Penny's PINK PIGGY
The recipe for the Vanilla Whipped Buttercream is the same one a now deceased Aunt who worked at Saunders in Detroit years ago gave me .I have been using it for about 40 years now. Wonderful for base frosting and combining with fruits to make unusual fillings, especially fresh raspberriess, blueberries and strawberries. The taste is a soft sweetness but not overwhelming. Most of my male family members will only eat desserts that have this frosting. Keep up the great informational link for the rest of us Bakers.
Michael
Great timing! I was looking for something for this evening! They are/were perfect!
Thanks Joy!
Sagan
FYI I’m coming over for a cupcake. Those look wonderful!
Talia
I love that book: I made one of her cakes for a baby shower recently with that same vanilla frosting (YUM!) and six layers of red velvet cake. I even did the flower decorations. I was pretty pleased with myself but it was pretty easy w/ the recipes/instructions — I definitely second your pimping out the book!!
Shannon @ bakeandbloom.com
super cute :) I have some rosewater sitting in the pantry that I haven’t used in a while.
nandini.p
How adorable!!!. The frosting sounds and smells good!. Loved ur fifth click!
Sam Kathryn
Today I made a batch of Ina Garten’s flower cupcakes. The batter was sooo thick, almost like cookie dough. Even though the cupcake was great I prefer working with thinner batters. I’ll defiantly try this! Thanks Joy :)
The Curious Baker
Those cupcakes are so DARK! Is it because you used dutch process cocoa or was it a special baker’s trick? ;)
anabel Fournier
these look so yummy!!! Love the icing.
Eileen
I just wanted to say that your blog makes me so happy. I’ve been inspired by you to get back to baking. Reading your posts just puts happy in my day. Thank you so much.
Lora
Mmmm.. fantastic! I made the frosting pink like roses too! Thanks!!
Aura
What can I use instead of cane sugar, can’t seem to find it here.
Elie's Papel
I love deserts with rose water… the persians in LA make it in ice cream… have a nice weekend!
Williewox
My first batch of these is in the oven at the moment. They smell amazing and the batter is so tasty. Thank you Joy!
Ann
Can’t wait to try these! Just a question – when do you add the rosewater when making the frosting?
Claire
silly question but where can i get rose water in LA?
joythebaker
Surfas on Washington Blvd in West LA has cheap rose water!
Claire
Found some at the Studio City Ralph’s! Bottom shelf of the Indian food section. Only $3.69!
Soupdiva
LOVE chocolate vegan cupcakes! They are better than regular ones! I am not sure where to get rosewater though. I won’t be making these for valentines day, but will be making them as a welcome home dessert for my daughter to celebrate completing her first year of college in May! She will LOVE these!!!!!!!!! Just need a clue as to where to find rosewater.
maria
I haven’t seen that book. I will have to find it. The cupcakes look amazing!
Tracey
Oh my goodness…these look amazing! They are so beautiful!
Carrie
This looks like a vegan recipe that is popular in our parts (a fave for parties where allergic reactions are possible). We are in need of a little cheering up chocolate this valentines. Can’t wait to try this one.
cookeaze
So beautiful, fresh, and delicious!Perfect giveaway for Valentines Day!Thanks for the complement..
Jax
I feel sad looking at these cupcakes but also hopeful because I made some last night and totally ruined them. I had the oven on too high and oh they’re just a big burnt mess covered in white icing. Hopeful that one day I’ll get them right and they’ll turn out just like yours!! :)
Sweets at Vicky's
It’s nice to finally hear something nice about Sarah’s book. I spotted it at the bookstore a whle ago and was completely in love. Was quite upset when everyone kept giving negative reviews. and YAY that you made them this gorgeous!
Terresa Wellborn
How do you make iced cupcakes *look* like that?! Sheesh! I think I missed the Cupcakes 101 class in college. These cakes are just too rad to be dissed! I might just whip some up for my loverbear this weekend…
Maryam
Ohhh … if you wanted to make these totally vegan could you use soymilk? Vegan butter?
Jessica
I was also wondering about this, but was going to ask if there were any vegan frosting recipes in that cookbook?
Bonnie Lewis
I am so stoked on these! I am going to make my own rose oil and water and make a rose ice cream! Thanks for the inspiration!
TaraTakesTheCake
do you think i can use hibiscus syrup instead of rose water? i cant find rose water anywhere
Kate
I tried out the frosting and it did not come out even close to yours. It looks awful. I’m really sad because I used so many ingredients.
andrea
Yeah for an EGG FREE recipe! My son is allergic so I am always looking for good recipes for cupcakes. I am going to try these, even though they are beautifully grownup too.
I love cookbooks and this one sounds great. Are all the recipes vegan?
Where do you find rosewater?
just found your blog this week and I am enjoying it tremendously!
Kate
These look great. But just the cake recipe is vegan, right? Because the butter in the frosting would include dairy.
Rocky Mountain Woman
Sweet (pun intended)
Thanks for the heads up. I am doing the food for a wedding in April and the bride’s sister is a vegan! I had been struggling with dessert ideas.
therockymountainwoman.com
Nicole
That cookbooks looks fantastic, maybe I could convince my “darlin'” that I need it?? :)
Jacqui
That book sounds fabulous! And those cupcakes…I couldn’t think of a better treat for V-day! Thank you!
Bethany
What if my sweetheart doesn’t like cupcakes? Can I make these for myself?
They are beautiful and I am so intrigued that they are vegan! Rosewater is a totally exotic ingredient for me. Does it add flavor, or just scent?
joythebaker
rose water adds mostly the lovely fragrance of roses and a hint of taste.
Lisa
I’ve been making both of those recipes for a long time, and they are two of my favourites. Only mine are not organic, and not with the rosewater. The cupcakes are very moist and wonderful, but don’t keep for quite so long (which is fine because it’s not like chocolate needs to last past breakfast the next day!) and the frosting is wonderful, but I think the last time I used it, I found it didn’t colour well with liquid food colouring. I think the paste colouring was fine though. It’s been too long since I’ve made it.
Drisana
Besides the obvious reasons I love reading your blog (see: yummy recipes and pretty pictures… :D), I have to say, it gets me away from the horrible cabin fever of sitting in my house surrounded by snow.
Ohhhhh goodness. I think i’ll go make some cookies now :) love the cupcakes too!
Camilla Leila
i have that cookbook. my mom got it for me for christmas. and i am dying to try this recipe girl…
did you see in the book the recipe for MARSHMALLOW FROSTING? um hello? heaven!
love this post.
Jennifer Ferguson
i’ve just discovered your blog and i find it absolutely delicious!!!!! reading this post made me want to show you my endearing cards over at squirrelintheattic.etsy.com.
i can’t wait to bake bake bake all your fab recipes! gracias!
Jenny
Can I replace the oil in the cupcakes with butter? Will they be much more dense? Thanks!
Christyna Serrano
This is my first time leaving a post :) I enjoy, and am inspired by your blog immensely! Thank you. I just wanted to comment on the organic theme of these cupcakes. I am an all organic baker, and it’s actually pretty easy (where I live at least) to incorporate some or all organic ingredients into baked goods. For example, Whole Foods’ store brands, e.g., their all purpose flour, butter, and bulk bin organic cane sugar, etc., are all very reasonably priced. Anyway, thank you for the cookbook recommendation. I heart cookbooks :) I’m not sure if you’ve checked out the “Rustic Fruit Desserts” cookbook, but it’s pretty awesome, and it’s a great way to incorporate some of the beautiful fruit that the LA farmers’ markets (especially the Santa Monica one) have.
Kate @ Savour Fare
I bet the milk and flour mixture also makes the buttercream more stable. The buttercream recipe I used for my wedding cake (which is long lost, sadly) had dry milk powder, which made it very easy to work with.
“Sweetpea, stay away from those cookies. You know we have company coming.”
You must have been eavesdropping on my kitchen!
New England Girl
I thought for sure you’d work Gerard Butler’s name into some of those endearments. :-)
joythebaker
hahahaaa! how could i have missed that!?
Jennifer
These are SO cute!!!!!
RLV
Oops, I meant these look*
Wow.
Lindsey
Aww how sweet! I’ve never considered making food scented. What a great idea! I’ll have to try this out with my brand new kitchen aid mixer yay!
annie
Joy, these look so inviting and homey. I like that the recipe calls for ingredients we have in the pantry (maybe not the rosewater!) P.S. You don’t have to practice, you’re doing really well!! Happy V-Day.
Katie @ Cozydelicious
Oh wow! Rosewater and buttercream – I would never, ever have thought of it and yet it sounds incredible. What special little cakes! I was all set to make red velvet cupcakes for Valentine’s day but I might have to change my plans.
Sophie @ yumventures
Those look delicious! The rose would be an amazing addition — I love floral flavors, like lavender and violet.
trish
if i ever spoke to my husband like that, he’d think i went crazy! beautiful cakes there, sweetums! ;)
steph (whisk/spoon)
i think just handing your boy one of these cupcakes is all you need to show that you heart him. i love this cookbook, too, btw –it’s great and her style of decorating is fabulous!
Amy Crowle
I love Organic and Chic! I got it from my mom as one of my Christmas presents, and you are right, it is such a fabulous book and the recipes are easy, and the decorating instructions are superb. Love it ~ and your cupcakes are beautiful!
ErikaKay
MMMmmm these look delicious. I love the color contrasts. The cookbook looks really fun too!
Sarah Helen
I may have to try those out for my next project!!! Also, I bought the hummingbird bakery cookbook that you used for your chocolate sundae cupcakes… OMG love it!! Now I may just have to by this cookbook too :)
Linds
How funny! I just bought rosewater and made rosewater sugar cookies for Valentine’s Day. Looks like we’ll have similar posts for the occasion. I think I’ll have to make these cupcakes too. . .
peachkins
I am for those chocolate cupcakeS!
RLV
These looks soo pretty. I’ve been itching to make cupcakes and these will definitely do! Love the cover of the cookbook. I can see why you’re inspired! Thanks for pimping it out! Haha.
Lizzie
i really love how you frost your cupcakes! the whole piped super fancy rose-like swirly topping is nice, but yours have this great rustic look. and i mean that in the best way! these look divine…
Katrina
I’ve never tried anything with rose water before! These look amaaaaazing!
Cathy Stech
Off to Amazon now..lol looks yummy!
Gina
Thank you for making my morning and the little love notes are as perfect as the cupcakes. Thank you for the cookbook info it’s now on my list of must reads.
xo
Gina
thedelishdish
these look too good to be true!! i cant believe they’re vegan and come out so beautifully!!
Estela @ Weekly Bite
These look so delicious! Just hearing the name “Sweetheart Rose Cupcakes” makes me smile :)
Michelle
maybe i should practice those little sweet-nothings too. I haven’t been in a “real” relationship in – gosh, 5 and a half years! yicks. So i am definatly out of practice lol. mmm cupcakes. I’m not one who cares if my food is organic, but I’m sure my tastebuds wouldn’t know the difference!
Rebecca
Just in time for Valentine’s Day! My man is in Iraq, but I can make them and eat them in front of him on Skype. Tehehehe.
ruth
oh my little heart! i wish the cupcake fairy would bring them to me now.
Lilly Higgins
Gorgeous cakes, I always want to use rosewater but never know how, it’s *the* most romantic ingredient ever. Your plates are so pretty too, I have plate envy! Happy Valentines! x
Jennifer Jo
These look almost exactly like our standard Wacky Cake recipe, though you have significantly more cocoa in yours. I believe they would be very good indeed.
Jessica @ How Sweet It Is
Wow these are gorgeous. I have seen a cupcake made with rose, but have been afraid to try. These are stunning.
Mandie
Awww, I love it. Super fab-tastic. :)
amber
They look divine!!! Just out of curiosity though, what does vinegar have to do with cupcakes? Does it add flavour?
joythebaker
good question! the vinegar works with the baking soda to make the cupcakes rise. you can’t taste it at all.
amber
Gotcha. Thanks.
Ashlea
Oh Joy!
I do the same thing! The endearment practicing, I mean. Except I practice on my cats.
Buttercup is a personal favorite.
I do like the idea of a less sweet buttercream frosting, as well. And rose scented, well, that about knocks me off my feet!
Ashlea
Silvia
Nice sweet little cupcakes, I’m curious, is there a way to use less butter for the frosting?
happy valentine Joy!
XXX
morgana
Wow! I mean, “organic wow”, of course. Stunning cupcakes, so black, so choco-shock, so delicious… I can’t wait to give them a try(though mines won’t be organic).
Thank you for the great recipies you share with us day by day. And hve a nice Valentine (and also happy chineese new year, this is going to be a bussy weekend).
Sara T
these are absolutely fabulous. I’ll have to check out that cook book, thanks for the heads up!
Frances Ritchie
Hey Joy, Definitely went deep in the rabbit hole of your old recipes.. Made the cake. Went great, love it. Made the frosting, wasn’t patient enough, melted the butter with the milk. But still ate the mixture and it was fucking good. Tried again, and it actually looked right. Success!
Love the more recent stuff too— You’re killing it!!
Ps. If you ever happen to come to Jackson Hole. Hit up Persephone’s Bakery. I don’t actually know you, but I feel like it’s up your alley.