Rose-Strawberry Muffins: AKA Beltane Cupcakes

Nothing says Beltane, at least to me, like strawberries and roses. Well, that and fire . . . but I’ll get to that later tonight.

The strawberries on the farm are popping, but so are the roses! Today, I whipped up a batch of Beltane Cupcakes—a delight that I invented in a pinch one year that still satisfies my craving for floral and berry. While in the past I’ve infused wine with fragrant roses for this recipe (see notes), today I used rose liquor. And it was, well, FIRE. It doesn’t escape my attention that this recipe could be amended to be elderflower, orange, lavender, or any other yummy flavor with the right liquor on hand! Until then, try this:

4 large eggs

2 c. granulated sugar

2 tsp. vanilla extract

1 c. vegetable oil

3 c. self-rising flour

½ c. rose liquor

½ cup white sparkling wine or rosé

½ c. diced and drained strawberries (or more, depending on taste)

Mix wet ingredients and slowly add in the flour until incorporated with no little bits. Fold in strawberries. Butter up your muffin tin and then lightly dust with flour. Tap upside down to remove excess. Fill each tin 3/4 full and bake at 350 degrees until lightly golden. Dust with powdered sugar and serve with strawberries, whipped cream, ice cream, or whatever strikes your fancy.

Note: It is super easy to infuse wine with roses! Find your most fragrant and place clean petals (only) into a mason jar, then fill to the brim with wine. Let chill overnight in the fridge and drain. Voila!

I used a full cup of rose liquor today, rather than halving it with wine. It is divine . . . but may be too floral for other folk.

*Also, you could add lemon zest to these, use blueberries, and limoncello for a badass experience.