Rose Gold Velvet Cupcakes Recipe: Wish on a Star (2024)

• ▢ ½ cup butter, room temperature
• ▢ ½ cup sugar
• ▢ ¼ cup golden brown sugar
• ▢ 2 eggs, room temperature
• ▢ 1 teaspoon rose water, food grade
• ▢ ½ teaspoon vanilla
• ▢ 4 ounces white chocolate, melted and cooled to room temp
• ▢ red food coloring, just a little to achieve a warm rose gold tone
• ▢ 1 ¾ cup all purpose flour
• ▢ 1 teaspoon baking powder
• ▢ 1 teaspoon baking soda
• ▢ ½ teaspoon salt
• ▢ ¾ teaspoon cloves
• ▢ ½ teaspoon ginger
• ▢ ½ teaspoon cinnamon
• ▢ ¼ teaspoon nutmeg
• ▢ 1 cup buttermilk, room temperature

Frosting

• ▢ 8 ounces cream cheese, warmed to warm room temperature - use full fat not low fat or fat free. Do not use whipped.
• ▢ 1 pint heavy cream, very cold
• ▢ 1 ¼ cup Confectioner's sugar
• ▢ 1 tablespoon instant pudding powder - white chocolate
• ▢ 1 teaspoon rose water
• ▢ ¼ teaspoon almond extract
• ▢ red food coloring

Decoration

• ▢ 6 ounces white chocolated, melted
• ▢ 1 package Edible Gold Stars
• ▢ 1 package Rose Gold Sprinkles Mix
• ▢ Edible Shimmer, gold and white

• Preheat oven to 400F.

• Blend dry ingredients together and set aside.

• Prepare muffin tins with cupcake liners of choice.

• Cream butter and both sugars until light and fluffy.

• With mixer on medium add eggs, one at a time, beating well after each.

• With mixer running add in the rose water, vanilla, and melted white chocolate.

• With mixer on low add in the red food color, a drop at a time mixing well after each drop, until you get a warm pink color. Actual color will depend on the amount of food coloring you use and how yellow the butter and egg yolks are.

• Mix in ⅓ of the flour mixture to the butter mixture.

• Stir in ½ of the buttermilk and repeat with flour mixture and buttermilk, ending with the last of the flour mixture.

• Bake for 6 minutes at 400F then turn the oven down to 350 and bake 15 more minutes or until a toothpick inserted in center comes out clean - with maybe a few crumbs hanging on it.

• Cool completely before frosting.

Frosting

• Beat the cream cheese and Confectioner's sugar until light and fluffy.

• Add the cream, pudding mix, rose water, and almond extract.

• Add in a few drops of red food coloring for a blush pink color.

• Beat until it's thick and fluffy and stiff peaks form. Don't overbeat.

• Use to frost Rose Gold Cupcakes.

White Chocolate Arcs

• Melt white chocolate.

• On a silpat or waxed paper spoon a small puddle of white chocolate and create an arc with the spoon

• Dust the white chocolate arcs lightly with the edible shimmer.

• Sprinkle with edible star sprinkles.

• Refrigerate until firm and ready to use.

• *Note: the arcs are VERY fragile so make more than you need.

Decorating Rose Gold Cupcakes

• Gently remove the white chocolate arc from the silpat.

• Push it into the frosting and slightly into the cupcake - be careful!

• Use Gold Sprinkle mixture to decorate the tops.

• Finish with more star sprinkles.

• Dust lightly with the edible shimmer.

• Store in the refrigerator. Let sit out for 30 minutes before serving.