Rose Cupcakes
Posted November 25, 2011 by kilzacmaster
Prep Time 40 min Cook Time 20 min Ready Time 60 min Servings: 12

Ingredients

  • 110 grams Unsalted butter, at room temperature
  • 225 grams Golden Caster Sugar
  • 2 Large organic eggs
  • 150 grams Self-raising flour
  • 125 grams Plain Flour
  • 1/2 tsp Good quality rosewater, or to taste
  • 120 mls Semi-skimmed milk, at room temperature

Frosting

  • 115 grams Unsalted butter,
  • 4 Tbsp Semi-skimmed milk, at room temperature
  • 1 tsp Vanilla extract
  • 500 grams Icing/Powdered Sugar, sifted
  • 1/2 tsp Good quality rosewater

Directions

Cupcakes:
  1. Preheat the oven to 160C(FAN)/180C/350F and line a 12-hole muffin tray with cupcake cases.
  2. In a large mixing bowl, cream the butter and sugar until the mixture is pale and smooth.
  3. Add the eggs, one at a time, mixing well after each addition.
  4. Combine the two flours in a separate bowl.
  5. Mix a little of the rosewater with the milk in a jug and test it – you may need to add more depending on your taste.
  6. Add one-third of the flours to the creamed mixture and beat well.
  7. Pour in one-third of the milk and beat again.
  8. Repeat until all the flour and milk have been added.
  9. Fill the cupcake cases until about two-thirds full.
  10. Bake in the oven for 25 minutes until golden brown. A skewer inserted into the middle should come out clean.
  11. Remove from the oven and leave to cool in the tin for about 10 minutes before turning out to a wire rack to cool completely.
Buttercream Icing:
  1. Make the buttercream icing by beating all the ingredients together except for the rosewater until it is smooth. Add the rosewater at the end and beat thoroughly. Taste to see if it is scented enough. You may need to add more.
  2. You can colour the frosting pink if you like.
  3. Decorate with crystallised rose petals, sugar hearts, sugar flowers or sprinkles.