Rose Cupcakes
Delicate cupcakes adorned with pale pink rose buttercream frosting, with a subtle rose aroma, ideal as a Valentine's Day gift.
Ingredients
unsalted butter (room temperature)
110 g
fine sugar (golden preferred)
225 g
eggs (free-range or organic)
2 large
self-rising flour (sifted)
150 g
all-purpose flour (sifted)
125 g
rose water (high quality, adjust to taste)
1/2 tsp
semi-skimmed milk (room temperature)
120 ml
Instructions
1
Preparation and Preheat
Preheat oven to 160°C (fan)/180°C/350°F/Gas Mark 4. Line a 12-hole muffin tin with appropriately sized cupcake liners.
2
Cream Butter and Sugar
In a large mixing bowl, beat the butter and sugar until pale and smooth; this takes 3-5 minutes with an electric hand mixer. Add the eggs one at a time, beating for several minutes after each addition.
3
Combine Flour and Rose Milk
Mix the two types of flour together in a separate bowl. Mix the rose water with a small amount of milk in a measuring jug and taste: rose water quality and concentration vary, adjust the amount based on your taste preferences. Add one third of the flour to the creamed mixture and mix until combined. Pour in one third of the milk and stir. Repeat these steps until all flour and milk are fully incorporated.
4
Fill and Bake
Carefully spoon the batter into the cupcake liners, filling them about two thirds full. Bake in the preheated oven for about 25 minutes, until slightly risen and golden brown. Test doneness by inserting a toothpick into the center of the cake—it should come out completely clean.
5
Cool and Decorate
Remove from the oven, let rest in the tin for about 10 minutes, then carefully transfer to a cooling rack. Once completely cooled, decorate with rose butter frosting (see page 49), and top with candied rose petals, sugar hearts, edible flowers, colorful sugar beads, or any decorations of your choice.
