Rhiannon Mapstone

Posted on August 24 2021







I love a good witchy kitchen recipe! Especially a self love enhancing one. 
These are some cupcakes that I made the other day when I was feeling a little sad and needed some cheer. 
Strawberry, rose + vanilla cupcakes with a pot of our deliciously fragrant Ruby Rose Tea + a big slash of rose water.

Oh my gosh it’s heavenly! I made love to that cupcake.. me and that cupcake are in a relationship now.

Have you ever used Gulkand before? It’s an Indian rose jam and it’s Ahmazing. The smell alone is therapy for your heart. 

You can add it to warm milk to calm the nerves, shakes, and cupcake icing like I did!

The one I used is rose, honey and sugar blend.

Whenever you need to raise your vibration reach for rose!
It’s the flower of selflove, healing and has strong Venus, Aphrodite and Freya energy. 

Bath in it

Drink it

Eat the fresh petals

Spritz with rose water

Use perfume with real rose oil


As you are making your cupcakes, you could fold in your intentions as you go. Speaking aloud the beauty you see if your life and listing the things you love about yourself. If you are into deity magic you can ask them for heart healing and guidance at this time. 




  • 1 cup plain flour
  • 1 1/4 tsp baking powder 
  • pinch of salt
  • 2 large eggs 
  • 3/4 cup caster sugar or any sugar
  • 1/4 cup unsalted butter
  • 1/2 cup milk of choice 
  • 2 tsp vanilla extract 
  • 1 1/2 tsp ghee or coconut oil 
  • optional: a couple of drops of red food dye/ beetroot powder and add big tablespoon of GULKAND ( Indian style rose jam made of petals and honey) 



  • Preheat oven to 180°C/350°F (160°C fan) for 20 minutes.
  • Place cupcake liners in a standard muffin tin or grease tins well


  • Whisk Dry: Whisk flour, baking powder and salt in a large bowl. Set aside.
  • Heat Milk-Butter: Place butter and milk in a heatproof jug and microwave 2 minutes on high to melt butter. Do not let milk bubble and boil 
  • Mix eggs: In a separate, preferably heavy based glass bowl, beat eggs for 30 seconds on speed 6 of a handheld beater.
  • Add sugar: With the beater still going, pour the sugar in over 30 seconds.
  • Beat until tripled: Beat eggs until tripled in volume and almost pure white.
  • Add flour: When the egg is whipped, start to slowly fold in the milk n butter jug along with the eggs n sugar. Add a little at a time to the flour mix and keep going until it becomes a batter and pourable. 
  • Add red food dye/beetroot powder/ Gulkand rose jam now. 


  • Fill muffin tin: Pour batter into muffin tin, filling 2/3 of the way up. Do not fill more (causes flat / sunken surfaces). Easiest to use a standard ice cream scoop with lever.
  • Bake 22 minutes or until golden and toothpick inserted into middle comes out clean.


  • Remove from oven. Cool just 2 minutes then use a fork to help remove and place on cooling rack. Cool completely before icing with frosting of choice (Note 11 for ideas), or cream and fresh berries or jam.



  • 1 1/2 cup of icing sugar ( may need to add more if mix is too runny) 
  • 1 cup of soft butter 
  • 2-3 tablespoons of Gulkand ( rose jam ) 
  • 1 tablespoon of rose water 
  • small dash of milk ( if you need it to thin the mixture out) 
  • once cool, dress with icing, cut strawberries, edible flowers ( I chose jasmine) and then dusted off with edible gold dust! 





                                                   BON APPETIT CUTIE! 

More Posts

Next Post