Nielsen-Massey Rose Water cupcakes

I was recently sent some sample bottles of Nielsen-Massey extracts and flavours to try. Already a fan and having used their extracts for some time, I was more than happy to create and share some delicious recipes.

Nielsen-Massey have been crafting the world's finest vanillas and flavours since 1907. Founded by Richard Massey, who later partnered with Chatfield Nielsen, Sr, the company is still a family-owned operation run by the third generation of Nielsen. Having grown up with the company and amidst the rich aroma of vanilla, they've spent their entire lives learning, studying and researching the best methods to produce pure flavours as well as how to achieve the best results in recipes and applications.
The company now possesses state-of-the-art manufacturing facilities at its headquarters in Waukegan, Illinois, USA and its plant in Leeuwarden, Netherlands. Their products are enjoyed by restaurant and bakery chefs, manufacturers of premium foods, gourmet food shops and grocers and discriminating home consumers looking to enhance their fine cooking and baking.

 Recipe for delicate Rose Water cupcakes
  • Cupcake
  • 110g/4oz butter, softened at room temperature
  • 110g/4oz caster sugar
  • 2 free-range eggs, lightly beaten
  • 110g/4oz self-raising flour
  • Frosting
  • 1-2 tbsp milk
  • 140g/5oz butter, softened
  • 280g/10oz icing sugar
  • 1-2 tbsp milk
  • a few drops of Nielsen-Massey Rose Water
  • handful of crystallised rose petals for decoration

  1. Preheat the oven to 180C/350F/Gas 4 and line a 12-hole muffin tin with paper cases.
  2. Cream the butter and sugar together in a bowl until pale. Beat in the eggs a little at a time and stir in the Rose Water
  3. Fold in the flour using a large metal spoon, adding a little milk until the mixture is of a dropping consistency. Spoon the mixture into the paper cases until they are half full
  4. Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and allow to cool on a wire rack.
  5. For the frosting, beat the butter in a large bowl until soft. Add half the icing sugar and beat until smooth.
  6. Then add the remaining icing sugar with one tablespoon of the milk, adding more milk if necessary, until the mixture is smooth and creamy.
  7. Add the Rose Water and mix until well combined.
  8. Spoon the frosting into a piping bag with a star nozzle and pipe the icing using a spiralling motion onto the cup cakes in a large swirl.
  9. Add a few crystallised rose petals to the frosted cupcake
Happy baking xx 


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