Cucumber and Mint Cupcakes with Rose Water Buttercream (+ my first blog birthday and an award!)
  • 200g cucumber (about half a cucumber)
  • ½ cup (about a handful) fresh mint leaves
  • 1 tablespoon lemon juice
  • 115g (½ cup) butter, softened
  • 150g (3/4) granulated sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 150g (1⅛ cups) self raising flour
  • Pinch of salt
  • For the Rose Water Buttercream:
  • 75g (1/3 cup) butter, softened
  • 150g (1⅛ cups) powdered icing sugar
  • ½ teaspoon rose water
  • 1-2 tablespoons milk
  1. Preheat the oven to 170C/325F. Line a 12 cup muffin tray.
  2. Leave the skin on the cucumber and de-seed it by cutting it in half lengthways and scraping the seeds out with a teaspoon. Cut into chunks and puree until smooth in a blender. Add the mint leaves and lemon juice and blend until smooth.
  3. Cream the butter, sugar and vanilla together for a few minutes until light and fluffy.
  4. Add the eggs, one at a time, beating each one in well.
  5. Stir in ⅓ of the flour (with the salt), then add ⅓ of the cucumber and continue alternating until it is all combined.
  6. Bake in the preheated oven for 12-15 minutes or until an inserted skewer comes out clean. Allow to cool slightly in the tin then cool completely on a wire rack before icing.
  7. For the Rose Water Buttercream:
  8. Beat the butter, icing sugar, rose water and 1 tablespoon of milk together until smooth and fluffy. Add more milk if necessary to make it a frosting consistency. Keep in the fridge until ready to ice the cupcakes.
Recipe by Veggie Desserts at