They Call Me The Wild Rose Cupcakes

Quite possibly the prettiest things I have ever seen......

Wild rose, lemon and poppy seed cupcakes.


This is an adaptation of a cornbread recipe, which I have used to make many a tasty lemon cake, so the measurements are a bit strange, god knows where the original came from....


Makes 12 cupcakes


240ml corn meal
240ml plain flour
100ml organic unrefined sugar
240ml soy milk
80ml oil or vegan margarine, softened
5 tbsp soy milk thickened with vinegar (vegan buttermilk)
1 tbsp baking powder
Juice of 1/2 lemon
Zest of whole lemon
Handful of wild rose petals, shredded
2-3 tbsp poppy seeds


Preheat oven to 200 degrees C. 


Combine wet ingredients in one bowl and dry ingredients in another.  Mix until just combined.  Pour into lined muffin tray and bake for 20-25 minutes until a knife inserted into the centre comes out clean.

Remove from the oven and allow to cool completely.

For the icing;


6 tbsp vegan margarine
1tsp lemon juice
Icing sugar to desired thickness
A few shredded rose petals
A little lemon zest


Combine the ingredients and mix well, add icing sugar until the desired consistency.

Use a piping bag or the back of a teaspoon to ice the cupcakes.

Decorate with more shredded rose petals, lemon zest and poppy seeds.

Try not to eat all twelve.

The rose flavour is pretty subtle, but I think that's for the best, adding rose essence could make them taste a bit too much like perfume, and adding more lemon could overpower the subtlety of the roses.  Either way the one that fell on the floor was gobbled up greedily by an awaiting beast; always my signal of  success in vegan cooking.