Pink Peppercorn and Rose Tea Cakes

A cream cheese glaze and "confetti" of pink peppercorns and edible rose petals dress up these rose water-scented baked donuts.

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  • Makes: 30 servings
  • Makes: 30 doughnuts or 4 mini loaves
  • Prep: 25 mins
  • Total Time: 50 mins

Pink Peppercorn and Rose Tea Cakes

Directions

  1. Preheat oven to 350 degrees F. Coat a 3-inch donut pan or muffin pan with nonstick cooking spray.
  2. 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. 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.
  3. Dip tops of tea cakes in Cream Cheese Glaze. Immediately sprinkle with additional rose petals and peppercorns. Store in an airtight container up to 2 days or freeze unglazed cakes up to 1 month.

From the Test Kitchen

*Cream Cheese Glaze:

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. Makes about 1 1/2 cups.

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Nutrition Facts (Pink Peppercorn and Rose Tea Cakes)

  • Per serving:
  • 191 kcal ,
  • 8 g fat
  • (2 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 21 mg chol. ,
  • 110 mg sodium ,
  • 28 g carb. ,
  • 0 g fiber ,
  • 17 g sugar ,
  • 2 g pro.

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