Rose Tea Cupcakes

February 14: Valentine’s Day

“Everything’s coming up roses” on Valentine’s Day! Make something sweet for someone sweet by baking some rose-flavored cupcakes. The ingredients include rose tea and rosewater and the cupcakes are topped with rose-shaped candies.

Roses have long been a symbol of love. Among roses lining the aisle, we were married at the Mystical Rose Oratory at Islander’s alma mater in Hawaii. The name of this chapel with a glorious view of iconic Diamond Head is named after the Blessed Mother Mary. Devotionals to her, the Mystical Rose, are done with a rosary.

Although there are different colors and varieties of roses, red is associated with romantic love. So on this day when love is celebrated, we chose vibrant red candy roses to decorate our lovely cupcakes.

Happy Valentine’s Day! May all our blog readers be blessed with lots of love!


For the rose tea cupcakes

  • 2-3 teabags of rose-flavored tea (we used a jasmine-rose tea blend)
  • ½ cup boiling water
  • ¼ cup (½ stick) butter, softened
  • 1 cup sugar
  • 1 egg
  • 1-2 teaspoons rosewater
  • 1 cup flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • pinch of salt
  • ¼ cup plain yogurt


Steep the tea bags in the boiling water and allow to cool at room temperature. In a mixing bowl, cream the butter with the sugar. Beat in the egg. Stir in the rose water.

In a separate bowl, combine the flour, baking powder, baking soda and pinch of salt. Gradually add this flour mixture to the above wet ingredients. Pour in the rose tea. Fold in the yogurt and mix until the batter is smooth. Scoop into 12 cupcake papers in a regular size muffin tin. Bake in a preheated oven at 350 degrees for 20-25 minutes. Remove from the oven and place on wire racks to cool completely before frosting the cupcakes.

For the rosewater buttercream

  • ½ cup butter
  • 2 cups powdered sugar, sifted
  • 1 teaspoon vanilla
  • ½ teaspoon rosewater
  • pinch of salt
  • 2-3 tablespoons heavy whipping cream
  • green food coloring


In a mixing bowl, cream the butter. Gradually add the powdered sugar and mix until smooth. Stir in the vanilla and rosewater.

Add a pinch of salt. Thin to a desired frosting consistency with the heavy whipping cream. Frost the tops of the cupcake or pipe swirls (Wilton star tip 1M). Reserve a little frosting for the leaves. Tint with green food coloring. Set aside.

For the candy rose decorations

  • Red candy melts (Wilton brand)
  • Vegetable shortening (to thin, optional)


Melt the candy melts according to the package. Thin with a tiny bit of vegetable shortening, if necessary. Stir well and fill the rose mold. Refrigerate until firm. Unmold the candy roses.

Place in the center of the cupcakes. Use the remaining green frosting to pipe leaves (Wilton leaf tip #352) on the sides of each candy rose. Chill in the refrigerator to set. Bring to room temperature before serving the rose cupcakes.


  • Instead of rose-flavored tea in a cupcake, try rosé wine in a cake.
  • Rose water is a milder flavoring than rose extract. Be careful not to add too much to the recipe or it will be too fragrant and bitter.
  • Pretty in pink: Feel free to add a few drops of red food coloring to the cupcake batter and frosting to make a rose pink hue. Substitute red candy melts for pink ones as the rose topper. Use pink cupcake paper liners.
  • Try the apple roses recipe for another pretty presentation of puff pastry.
  • Search our blog for other Valentine’s Day recipes.

Stained Glass Heart Cookies

stained glass heart cookies

February 14: Feast Day of St. Valentine

Islander recently joined a culinary club at the local library where she could meet like-minded people who LOVE to cook and exchange recipes that they have tried from cookbooks, the Internet or family and friends.

In honor of the month of LOVE, members were asked to share foods that fit this month’s heart-shaped” theme. This gave Islander the opportunity to use her heart-shaped nested cookie cutters to make “stained glass” heart cookies. The middle is melted hard candy, which when cool becomes transparent and cracks like glass when bitten into the cookie. With the extra heart cutouts, she simply decorated them with fondant flowers so there is no waste in the cookie dough.

This is a pretty project for the Feast Day of St. Valentine. So show some LOVE to culinary club members, co-workers, family, friends and your sweetheart by baking stained glass heart cookies. Happy Valentine’s Day!


For the stained-glass heart cookies

  • 3 cups flour (all purpose white)
  • 3/4 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, slightly softened
  • 1 cup granulated sugar
  • 1 egg
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 2 teaspoons strawberry or cherry extract
  • red hard candy (Jolly Rogers or Life Savers brands), crushed (we used red lollipops)
  • red and pink fondant
  • gold and silver non-pareil beads
  • tube frosting (to attach the beads)
  • powdered sugar (to dust the surface)
  • clear piping gel or water

For the fondant heart cookies

  • Fondant flowers (see tutorial here or here)
  • Fondant
  • Round non-pareils (we used white and gold)


In a large bowl, stir together flour, baking powder and salt. In another bowl, mix together the butter and sugar until creamy. Beat in the egg, milk, vanilla and strawberry or cherry extracts. Gradually the flour mixture into the other ingredients and blend well to form a dough.

stained glass heart cookies

Divide dough in thirds and roll into a ball. Then flatten each ball into a disc and place between sheets of waxed or parchment paper. Roll out to about ¼-inch thick (we used ¼-inch thick acrylic sticks as guides). Stack them on a baking sheet and refrigerate until firm (about 30-45 minutes). They may also be frozen for 15-20 minutes. Take one stack of flattened dough out of the refrigerator or freezer. Peel away both front and back to loosen, leaving the dough on one sheet of the waxed or parchment paper.

stained glass heart cookies

Cut out the larger heart shapes. Place on foil-lined greased cookie pan about 1 ½ – 2 inches apart. Cut out the smaller heart shape in the middle and remove the dough. Refrigerate the cookie pan. Re-roll scraps of dough and cut more shapes, refrigerating if the dough gets too soft. The dough needs to be cold and firm in order to retain its shape. Crush the red hard candies by placing them a zipper top plastic bag and pressing a rolling pin over them (or hammer the heck out of them). Sprinkle onto the cutout center of the cookies, being careful not to overfill or they will overflow (see our Food Flops).

stained glass heart cookies

Bake the cookies in a preheated oven at 375 degrees F for 10-15 minutes or until the sides are very lightly browned and the hard candy centers are melted. Remove from the oven when done and let sit on the pan until the candy centers harden (at least 15 minutes). Transfer each cookie on a wire rack to cool completely. Bake the center heart cutout cookies. Cool then decorate with fondant hearts using the same size cookie cutter.

stained glass heart cookies

Brush water or piping gel on the cookie. Position the fondant on top of the small heart cookie and smooth out the edges with warm fingers. Repeat for all cookies. Set aside to dry. Make fondant flowers. Attach to the top middle of the heart cookies with tube frosting. Position a gold or white non-pareil bead in the center of the fondant flower by “gluing” it with tube frosting. Let all cookies dry. Store in an airtight container. Arrange on a platter and serve.

stained glass heart cookies


  • Cut different cookie shapes and use different colored hard candies for unique occasions.
  • See previous posts on how to cover cookies with fondant and how to make fondant flowers here or here.