Pink Peppercorn and Rose Tea Cakes

Spice up the classic baked doughnut with a cream cheese glaze and a sprinkle of pink peppercorn and edible rose petals.


  • 1½ cups cake flour or all-purpose flour
  • 1 cup granulated sugar
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ 8 ounce sour cream
  • ⅓ cup vegetable oil
  • 1 egg, beaten
  • ½ cup water
  • ¼ cup fresh culinary rose petals, chopped (or 2 Tbsp. dried rose petals), plus more fresh culinary petals for topping
  • 1 teaspoon bottled rose water
  • 1 teaspoon pink peppercorns, finely crushed, plus more for topping
  • Cream Cheese Glaze


  1. Preheat oven to 350°F.
  2. Coat a 3-inch doughnut pan or muffin pan with nonstick cooking spray.
  3. In a large mixing bowl whisk together flour, sugar, baking soda, baking powder, and salt. Stirring to incorporate until smooth after each addition, add sour cream, oil, egg, 1/4 cup water, the rose petals, rose water, and peppercorns. Spoon batter into prepared pan, filling each cup about half full. Chill remaining batter.
  4. Bake 12 to 15 minutes or until a toothpick comes out clean. Cool in pan 10 minutes. Remove from pan; cool completely. Repeat with reserved batter.
  5. Dip tops of tea cakes in Cream Cheese Glaze. Immediately sprinkle with additional rose petals and peppercorns.
  6. Store in an airtight container up to 2 days or freeze unglazed cakes up to 1 month.

Cream Cheese Glaze Instructions

  1. In a medium mixing bowl beat 4 ounces softened cream cheese, 3/4 cup powdered sugar, and 3 tablespoons milk with a mixer on medium until smooth.
  2. Makes about 1 1/2 cups.


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