Pomrose Cupcakes© (makes 12)


  • 5.6oz-160g Baking Margarine
  • 5.6oz-160g Caster Sugar
  • 1 teaspoon Rose Flavour
  • 2 large Eggs (free-range)
  • 5.6oz-160g Self-Raising Flour (sifted)
  • 1 teaspoon Baking Powder
  • 5.6oz-160g Pomegranate Seeds
Rose Buttercream
  • 7oz-200g Unsalted Butter (room temperature)
  • 12.3oz-350g Icing Sugar
  • 1 teaspoon Vanilla Extract
  • 1/2 tablespoon Rose Flavour
  • Pink Food Colouring (optional- couple drops)
  • Pomegranate Seeds


  1. Pre-heat oven to 392˚f/200˚c regular oven or 356˚f /180˚c fan assisted oven. Use paper cases to fill your 12-hole Wilkinson 1888 Muffin Tray and set to one side
  2. Start by making the cupcake mix by creaming the margarine and sugar together in a large mixing bowl until pale in colour and thoroughly combined
  3. Add the eggs one at a time, mixing between each addition until you have used both eggs
  4. Add the sifted flour and baking powder and combine again. Follow by adding the rose flavour and pomegranate seeds and mix thoroughly
  5. Spoon equally into the pre-prepared cases
  6. Pop into the oven for 25 minutes
  7. Remove the cakes from oven and allow to cool in the tin for 15 mins before removing and allowing to cool completely
  8. Once the cupcakes have cooled, make the rose buttercream that will be used for the topping. In a large mixing bowl, add the butter and mix into a paste. Add the icing sugar and mix again until thoroughly combined
  9. Finally, add the rose flavour, vanilla extract and pink food dye (if using). Mix until you have a floral and smooth buttercream
  10. Pipe or spread the buttercream on top of the cupcakes to a design of your preference. Sprinkle the tops with pomegranate seeds and serve

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