Skip to content![Almond Cow Logo]()
Ingredients
Rose Frosting
2 cans coconut cream, chilled at least 24 hours (we used Let’s Do Organic Heavy Coconut Cream)*
¼ cup powdered monkfruit
1-2 tsp pitaya powder
3 tbsp rose water
Cupcakes
2 cups oat flour
¼ cup coconut sugar
¾ tsp baking soda
½ tsp baking powder
¼ tsp salt
½ cup cashew milk
cashew pulp from 1 batch of cashew milk
1 tbsp lemon juice
¼ cup coconut oil, melted**
¼ cup maple syrup
2-3 tbsp rose water, depending on preference
Notes:
*You want the texture of the cream to be like slightly softened butter before whipping.
**The coconut oil must be melted, or it won’t work properly.
Rosewater Cupcakes
Active time: 30 minutes Baking time: approx. 20 minutes
Perfectly fluffy, luscious cake topped with a delicate rose water infused icing. A beautiful sweet treat for any occasion!
Servings: Makes 6 large cupcakes
Ingredients
Rose Frosting
2 cans coconut cream, chilled at least 24 hours (we used Let’s Do Organic Heavy Coconut Cream)*
¼ cup powdered monkfruit
1-2 tsp pitaya powder
3 tbsp rose water
Cupcakes
2 cups oat flour
¼ cup coconut sugar
¾ tsp baking soda
½ tsp baking powder
¼ tsp salt
½ cup cashew milk
cashew pulp from 1 batch of cashew milk
1 tbsp lemon juice
¼ cup coconut oil, melted**
¼ cup maple syrup
2-3 tbsp rose water, depending on preference
Notes:
*You want the texture of the cream to be like slightly softened butter before whipping.
**The coconut oil must be melted, or it won’t work properly.
Directions
Rose Frosting
Step 1
For the frosting, add coconut cream, powdered monkfruit, and pitaya powder to a mixing bowl, and whip with a hand mixer until stiff peaks form.
Step 2
Add rose water, and fold until incorporated.
Step 3
Transfer frosting to the fridge until you’re ready to frost!
Cupcakes
Step 1
Preheat oven to 350F.
Step 2
Add oat flour, coconut sugar, baking soda, baking powder, and salt to a mixing bowl, and whisk together.
Step 3
In a separate mixing bowl, add cashew milk, cashew pulp, lemon juice, coconut oil, maple syrup, and rose water, and mix.
Step 4
Add wet ingredients to dry ingredients, and mix.
Step 5
Line a 6-cup muffin tin with cupcake liners, and pour batter evenly into the cupcake liners.
Step 6
Bake on 350F for 20 minutes, or until golden.
Step 7
Allow to cool completely, and frost!