Recipes and Cooking Pink Peppercorn and Rose Tea Cakes Be the first to rate & review! A cream cheese glaze and "confetti" of pink peppercorns and edible rose petals dress up these rose water-scented baked donuts. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on April 23, 2018 Print Rate It Share Share Tweet Pin Email Photo: Victoria Pearson Prep Time: 25 mins Total Time: 50 mins Servings: 30 Yield: 30 doughnuts or 4 mini loaves Jump to Nutrition Facts Ingredients 1 ½ cup cake flour or all-purpose flour 1 cup granulated sugar ½ teaspoon baking soda ¼ teaspoon baking powder ¼ teaspoon salt ½ 8 ounce carton 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* Directions Preheat oven to 350°F. Coat a 3-inch donut pan or muffin pan with nonstick cooking spray. 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. 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. *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. Rate it Print Nutrition Facts (per serving) 191 Calories 8g Fat 28g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 30 Calories 191 % Daily Value * Total Fat 8g 10% Saturated Fat 2g 10% Cholesterol 21mg 7% Sodium 110mg 5% Total Carbohydrate 28g 10% Total Sugars 17g Protein 2g Vitamin C 1.4mg 7% Calcium 23mg 2% Iron 1.2mg 7% Potassium 42mg 1% Folate, total 29.5mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.