If the name doesn’t sound dreamy enough, perhaps the look of these delicate frosted rose petaled cupcakes will convince you to make them. The cakes themselves are light as air, much like an unusual flavoured Angel food cupcake. It’s a simple-ish, light cake - specifically lemon with a cardamom pop in almost every bite. If you prefer your cupcakes, a little milder tasting you could certainly halve the amount of cardamom and crush them to disperse the flavour a bit more rather than having a concentrated pop when you bite into a seed.

The cake part is not overly sweet and barely contains any oils or butters and would be perfect with a cup of tea (I’d think coffee might overwhelm it). I found that this recipe made about 9 1/2 cupcakes but you may find it makes a round dozen if you have slightly smaller cases. And whilst you can technically eat the rose petals, I can’t say that I relished the petal I tasted. One thing to note that is if you refrigerate the cupcakes with petals atop, they will become “wet” and lose their fabulous glacial beauty so if you need to refrigerate them, add the petals on before serving. And it goes without saying that with this name it is best served to your loved one or your wannabe loved one in lieu of a piece of poetry.

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