Whittard English Rose Tea & Raspberry Cupcakes

Hi guys!

Can you feel the Christmas spirit coming? No? No problem, it’s still a bit early. I know.
I’ve told you about my OCD (Obsessive Christmas Disorder) so it shouldn’t be a surprise that I am already getting in the Christmas spirit… Bought myself a new Christmas sweater yesterday and almost grabbed a cute little toy dog dressed as Rudolph today. So yes, I’m having it bad xD

I may be crazy about Christmas but I do love you little Grinch people too! The coming weeks will be all about the coziness of Winter instead of pure Christmas joy, Wouldn’t want to scare you away.

These Whittard English Rose Tea Cupcakes are the perfect example! They taste great and look super cute and they are pretty festive as well. Which makes them perfect for Christmas OR cosy evenings by the fireplace. Imagine a fireplace if you don’t have one. Can you feel the coziness? Thought so 😉

Whittard English Rose Tea and Raspberry Cupcakes Recipe

The name kinda explains what they taste like: English Rose Tea from Whittard. Yumm! Dazzle friends and family with these yummy and original Cupcakes. I’ll tell you more about the wonderfull Whittard in a few weeks. I’ve discovered their Christmas Collection (there we go again…) and it is just amazing! So you’ll definitely be hearing more about that soon.

You’ll notice me using a teabag in this recipe. Don’t worry, it makes the cakes look – and taste of course – great! You don’t have to make tea for this, just toss in the tea leaves.

What we need for 12 Cupcakes:


  • 1 teabag of Whittard English Rose Tea, cut open
  • 130 g caster sugar
  • 125 g soft, unsalted butter
  • 3/4 tsp vanilla
  • 2 eggs
  • 170 g self-raising flour
  • 1 tbsp milk
  • 60 g frozen raspberries
  • Cupcake pan for 12 cupcakes
  • 12 cupcake wrappers
  • ice cream scoop or 2 tablespoons

Frosting + decoration

  • 12 edible pink rose petals
  • 1 egg white, lightly whisked
  • 200 g soft, unsalted butter
  • 3/4 tsp vanilla
  • 380 g icing sugar
  • 1 tbsp milk
  • piping bag + nozzle

Whittard English Rose Tea Raspberry Cupcakes

How to:


  1. Preheat the oven at 180°C
  2. Line the cupcake pan with the wrappers
  3. Mix together butter and sugar
  4. Add the eggs, milk, tea leaves and vanilla to the mixture and mix well
  5. Gently fold in the raspberries until just combined
  6. Use the ice cream scoop or spoons to divide the batter over the wrappers (fill for 3/4)
  7. Bake for about 20 minutes. If you gently push the top of the cupcake and it bounces back, they’re ready
  8. Let them cool completely before decorating

Frosting + decoration

  1. Lightly brush the rose petals with egg white. Sprinkle with some sugar and set aside to dry
  2. Mix together butter and vanilla until creamy and pale
  3. Add half of the icing sugar and the milk and mix well until combined
  4. Add the other half and mix until completely smooth
  5. Snip off the end of the piping bag and put the nozzle in it
  6. Fill the piping bag with frosting
  7. Work your magic
  8. Top with rose petals and leftover raspberries (raspberries on top are optional)

Whittard English Rose Tea and Raspberry Cupcakes

We made this recipe by Whittard (adapted it a little) during a workshop with them and Bleuzé Fine Food. It was so much fun! And delicious of course 😉 I don’t know if they will read this but I would like to thank the girls from Whittard for this awesome event. I had a blast! Harold from Bleuzé Fine Food and Ellen from De Hovre PR deserve some thank you’s too but the girls from Whittard came all the way from the UK, just to bake with us. Big love for them ❤

Did we make other tea, coffee or hot chocolate inspired recipes? Of course we did! Will I share them with you? Of course I will!

Have a delicious day ❤
xxx Sarah

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