Rose cupcakes recipe | Ft Pacifica

Vegan, quick & easy

Say hello to the most beautiful and decadent cupcakes!

Pink coloured cupcakes with a rose flavoured, two-toned rose swirl buttercream frosting.

By looking at these cakes, you would think they are hard to make....they're not at all! The rose frosting is very simple to make!! Yay :)

I know rose isn't everyone's cup of tea, but these cakes are seriously good!

I flavoured the buttercream with a splash of rose water which gives a hint of rose without being overpowering.

These cupcakes are in collab with Pacifica.

Pacifica is a cosmetics and haircare company. Their products are 100% vegan, natural & cruelty-free.

Pacifica have a 🌹Rose collection🌹 launching very soon, December 2017. I'm so excited!

I've already tried the face wipes and they're gorgeous. They removed my eye makeup so quickly, perfect for on the go.

The scent of the wipes is lovely, fresh and floral. I'm obsessed with the pretty pink packaging. It's vibrant, eye-catching, youthful, along with being easy to use. Highly recommend!!!

If you've seen on my social media, I love Pacifica and post about their products often.

I've made these cupcakes with the rose swirl to celebrate their new ROSE launch!!!

These cupcakes are not only delicious to eat and enjoy but look incredible!

They are 100% vegan, perfect for birthday parties, weddings, special events and are easy to make!

Preparation- 10 minutes

Baking time- 18-20 minutes

Makes- Around 8-10

Level- Easy

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Ingredients for the cake

-240ml of almond milk (I use unsweetened)

-1 teaspoon of apple cider vinegar

-210g of self-raising flour

-100g of golden caster sugar

-1/2 teaspoon of baking powder

-1/2 teaspoon of bicarbonate of soda

-60g of coconut oil (Melted)

-1 drop of pink food gel/colouring (Optional)

Ingredients for the buttercream

-120g of vegan butter (I use Tomor)

-350g of icing sugar

-1/2 teaspoon of rose water or extract

-1 teaspoon of dairy-free milk (if needed)

-1/2 teaspoon of pink food colouring

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To make the cupcakes

Step 1- Preheat your oven to 180 degrees c and line a cupcake tin with cupcake cases.

Step 2- In a small bowl, combine the almond milk with the apple cider vinegar and whisk until fully combined.

Set aside for 10 minutes to curdle. This creates a vegan 'buttermilk'.

Step 3- In a large mixing bowl, sift the flour, sugar, baking powder and bicarbonate of soda.

Mix well to combine.

Step 4- Add the melted coconut oil to the 'buttermilk' and whisk to combine.

Step 5- Add the wet ingredients into the dry and mix until a smooth batter.

Step 6- Fill the cases 3/4 full with the delicious batter.

Make sure to tap the tins on the worktop to remove any air bubbles.

Step 7- Pop the cakes into the preheated oven and bake for 18-20 minutes.

You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.

Step 8- Place the cupcakes on a cooling rack and allow to cool fully.

Once cool, pop them into a sealed container to keep them fresh before frosting.

To make the frosting

Step 1- Cream the butter in a bowl on high. I use my stand mixer with the balloon whisk attachment.

Step 2- When your butter/margarine is creamy & light in colour, add in the icing sugar, rose water/extract.

Add a splash of dairy-free milk if the buttercream is too thick.

Step 3- Divide the buttercream in half, leaving half of the buttercream in the mixing bowl.

Step 4- Add in the pink food colouring to the mixing bowl and whizz up until pink.

Step 5- Fit a piping bag with a star tip nozzle (I use a Wilton 2D), and spread the pink buttercream up the sides of the piping bag, then add the white buttercream down the middle and push everything to the tip.