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.
Persian Love cupcakes
Candied rose petals
- 1 large egg white
- 1/4 cup sugar
- Petals from 2 organic roses
Cake
- 1/2 cup cake flour
- 7 tablespoons baker’s sugar or superfine sugar, divided into half
- 3/4 teaspoons baking powder
- 2 large eggs, separated
- 3 tablespoons water
- 1/8 cup canola oil
- 1/2 teaspoon grated lemon peel
- 1/8 teaspoon whole cardamom seeds (removed from about 3 green cardamom pods)
Frosting
- 1 cup chilled heavy whipping cream with 1/4 cup removed
- Pinch of saffron threads
- 1/3 cup powdered sugar
- 1 teaspoon rose water
- 2 tablespoons natural unsalted pistachios
For candied rose petals:
1. Whisk egg white in small bowl until foamy. Using pastry brush, brush rose petals on both sides with egg white foam very lightly, too much egg white will not produce the correct frosted look; sprinkle on both sides with sugar. Dry on nonstick rack at least 6 hours or overnight. Do not refrigerate the petals, they will lose their candied sugar shell. As the cake has whipped cream on top and needs to be refrigerated, I’d suggest putting the petals on just before serving.
For cake:
1. Preheat oven to 160°C/325F. Fill cupcake tray with liners.
2. Sift flour, 7 tablespoons baker’s sugar, baking powder, and salt into large bowl. Whisk yolks and next 4 ingredients in small bowl until smooth. Add yolk mixture to dry ingredients; whisk until smooth. Beat egg whites in medium bowl until soft peaks form. Gradually add one half of the sugar; beat until whites resemble thick marshmallow fluff. Fold whites into batter in 3 additions. Divide batter between prepared pans. Bake until cakes are golden and tester inserted into center comes out clean, about 25 minutes. Cool in pans on racks 15 minutes. Turn out onto racks cool completely. (Can be prepared 1 day ahead. Wrap and store at room temperature). They will contract when they come out of the oven.
For frosting:
1. Combine 1/4 cup cream and saffron in small saucepan. Bring to simmer. Remove from heat; let steep 20 minutes. Chill until cold.
2. Beat remaining 3/4 cup cream, powdered sugar, and rose water in large bowl until soft peaks form; strain in saffron cream. Beat until peaks form.
Assembly
Spread frosting over a cooled cupcake. Garnish cake with rose petals and pistachios.
Recipe from Epicurious
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19 Comments | Add your own
these look really romantic
great photos too.
lovely
how did you fold the pink paper around the cupcakes?
candied rose petals look like something i’d like to snack on at my desk. do you think i’d draw some weird looks from my coworkers? eh, i wouldn’t care.
You always surprise me with such wonderful treats! I am just getting into using cardamon more and am bookmarking this, as I am a cake lover. Lovely photos that depict the mood of the food. The paper wrapped around them is charming. Thanks, Loraine.
You always choose the most delicate and sophisticated flavors for your food, Lorraine! these are just beautiful, my friend.
Hi Snooky doodle-Thankyou so much!
Hi Sarah-with some difficulty!
I just folded a square of patterned paper but they’re far from perfect 
Hi grace-Whilst I love rose, rose petals are yet to grace my snacking bowl
You might indeed but you’d smell wonderful!
Hi Kim-This is definitely for cardamom lovers
Thanks so much Kim!
Hi Patricia-Thankyou so much! When you’re trying to romance one, only the best will do!
They look beautiful! Especially liked your paper folding idea
Very sweet!
Hi Carolyn-Thankyou so much! The folding was hard and less than perfect but I was sick of folding in the end
These cupcakes are beautiful, Lorraine! I love the idea of saffron icing.
BTW, some varieties of roses are tastier than others. I have no idea which ones, though, but I bet a florist would be amused to be asked!
Hi Angela-Thankyou! There’s something so luxurious about using Saffron
Ahh cool, thanks for letting me know about the roses, I wonder what the nicer varieties are?
WOW this recipe and the pictures are outstanding !
this is such a tasty recipe. i am determined to make these turn out, it is the second time i made these cupcakes and they did not turn out.
(
i used all the exact same ingredients as the recipe. if anyone has any ideas of what i am doing wrong please please do suggest. they always come out uncooked with a whole in the bottom.
could it be the cake flour im using or the temp. of my oven ?? 160 does seem a little low. but then when i increase it they begin to burn.
Hi Pat-Thankyou so much!
Hi jazzmin-That is very odd indeed
Some do have a hollow in the bottom but they are always cooked. Are you baking them at 160 Celsius? I based them on the epicurious recipe so perhaps take a peek at what their readers have to say? 
alright, first of thx for your quick reply !
honestly third time ’round, lol
only 4 of the 12 came out !
i must be doing something wrong, yet i have no clue what ?!
im beginning to think i need baking lessons !
maybe it’s the cake flour im using ? im going to plan to all purpose flour next time, also quick question. you know when you fold the egg white batter into the rest of the batter, correct me if im wrong, but you’re not supposed to mix them right ??? i simply fold the mix together and then put the batter in the cups, or should i be mixing the two ??
thanks for your help, it’s greatly appreciated !
Hi Jazzmin-The mix should be folded gently which describes the motion but everything should definitely be combined fully
With cake flour, you can substitute it with 3/4 cup all purpose flour and 1/4 cup cornflour.
I hope this helps! Also if you have an oven thermometer that can help you test if your oven is having any issues coming to the correct temperature
Wauw! those are so great! Something for my little niece,she’ll love m! thanks for the post.
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