SWEET

Rose Petal Cupcakes

From Ash’s recipe collection

40 minsServes 24

Ingredients

1 box French vanilla cake mix
1½ c. light unsweetened coconut milk
3 large eggs
¼ c. canola oil
1½ tsp. each coconut and vanilla extract
For Rose Petal Cupcakes
canned vanilla frosting; red liquid or gel food color; pastry bag with large star tip; light corn syrup; clean artist’s brush; small fresh pink roses, rinsed and patted dry; granulated sugar

1
Heat oven to 350°F. You'll need 24 regular-size muffin cups lined with paper or foil liners.
2
Beat cake mix, coconut milk, eggs, oil and extracts in large bowl with mixer on medium speed 2 minutes or until blended and smooth. Divide among muffin cups.
3
Bake 20 to 22 minutes until a wooden pick inserted in centers comes out clean. Cool in pan on wire rack 5 minutes before removing cupcakes to rack to cool completely.
4
Plan ahead: You can bake cupcakes up to 2 days ahead; store covered at room temperature. Decorate, cover and refrigerate up to 1 day ahead. 4 petals on top of frosting swirl as shown.
5
Rose Petal Cupcakes: Tint frosting pastel pink and pipe a swirl on top of cupcakes. Thin some corn syrup with water; lightly brush on rose petals. Toss in sugar. Arrange petals on top of frosting swirl as shown.