Rose cupcakes with white chocolate ganache

Rose cupcakes with white chocolate ganache

Course: Cakes
Cuisine: South African
Prep Time: 40 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 24
Calories: 295kcal
Author: Razena Schroeder
This beautifully buttery pound cake batter is scented with rose water and can be used for cupcakes or loaf cakes then topped with a decadent white chocolate ganache.
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Cake batter

  • 250 grams butter softened at room temperature
  • 250 grams fine granulated sugar
  • 4 large eggs
  • 260 grams cake or fine sponge flour approximately 500 ml or 2 cups, sifted
  • 15 ml baking powder approximately 3 level teaspoons, sifted
  • 10 ml vanilla extract approximately 2 teaspoons
  • 10 ml rose water approximately 2 teaspoons
  • 60 ml milk approximately 1/4 cup or 4 tablespoons
  • 5 drops rose gel color as required to achieve desired color

White Chocolate Ganache

  • 300 ml heavy whipping cream
  • 300 grams white chocolate at least 30% cocoa fat
  • 10 ml rose syrup approximately 2 teaspoons
  • 5 drops rose gel color as required to achieve desired color
  • 200 grams Raspberries
  • 50 grams Pink chocolate curls for decoration optional



  • Pre-heat the oven to 180 degrees Celcius or 160 fan / 350 F / Gas mark 4.
  • Beat together the butter and sugar until the sugar is dissolved and the mixture is light and creamy. This may take between 5-10 minutes depending on the type of cake mixer you are using.
  • Add the eggs to the butter and sugar mixture one at a time and beat thoroughly between each addition.
  • Add the vanilla extract, rose water and rose gel color and ensure that you scrape the sides of the bowl to mix in all the butter and sugar at the bottom and sides.
  • Fold the flour and baking powder into the butter mixture in three batches, alternating with the milk mixture.
  • Spoon into a greased baking tin and bake for 35-40 minutes. It may require a shorter baking time if you are using a fan assisted oven.
  • You may use the same batter for cupcakes and they will take about 15 – 20 minutes.


  • Bring the cream to the boil and pour over the chocolate pieces.
  • Allow to sit for 3-5 minutes then add the rose syrup, gel color and stir until thoroughly combined.
  • Allow to chill in the fridge until it has the consistency of thick cream.
  • Whip until thick and spreadable consistency then decorate as desired.


Sift the flour at least three times before adding to the batter to ensure a light and tender crumb.
Optional - add 5 grams freeze dried strawberry or raspberry pieces to the cake batter.
You can use the batter for cupcakes and this will yield 20-24 cupcakes. Alternately you can make two small loaves or two sandwich cakes. I made 12 cupcakes and one small loaf. 


Serving: 75g | Calories: 295kcal | Carbohydrates: 28g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 69mg | Sodium: 103mg | Potassium: 159mg | Fiber: 1g | Sugar: 19g | Vitamin A: 495IU | Vitamin C: 2.3mg | Calcium: 75mg | Iron: 0.5mg