Golden on the outside and moist on the inside,
these little cupcakes are an easy vegan adaptation from a traditional recipe.

Made without eggs or dairy, they are delicate little bites of indulgence,
just perfect for a lunch box or served with a steaming mug of English Breakfast tea.

To make a dozen sweet little (vegan) 
Rose Petal Patty Cakes

2 tablespoons ground flaxseed

6 tablespoons water

125 gm plain wholeground cake flour 

2 teaspoons baking powder

80 gm Nutelex (or vegan margarine)

80 gm raw or rapadura sugar 

Half teaspoon vanilla extract

Approximately 1/3 - 1/2 cup plant milk

METHOD

Preheat oven to 180 degrees C and line a 12 slot capacity muffin tin with paper cases.

Place ground flaxseed & water in a food processor and whizz for a few seconds to gently mix. Allow to stand for 4 minutes (or until it forms a gelatinous mix). Add all other ingredients except plant milk, and whiz for a few minutes until combined. Slowly pour plant milk down tube of food processor, to get a soft dropping texture. 

Divide mixture between the 12 patty cases, and pop in oven for approx. 15-20 minutes or until golden on top, and a finger depressed into the surface will bounce back. 

Allow to cool on wire cooling tray. When quite cold, drizzle over a scant drift of rosewater icing*, and press fresh or dried rose petals immediately into the icing before it sets.

* To make the rosewater icing, sift approx 3/4 cup pure icing sugar (all icing sugar in Australia is vegan, but if in another country, just check it isn't bone-char filtered) into a bowl. Slowly drip in enough rosewater to get a spreadable consistency, then ice quickly before it sets. 

If you have roses growing in your garden,
it's lovely to pick a few flowers and dry to use in cooking.

These petals are from our voraciously flowering Zepherine rose,
which has the most delicious perfume and is a thornless variety (double win). 

We like to scatter the fresh rose petals on salads & desserts too,
because they add a little touch of beauty to the everyday.