Monday, 27 August 2012

Rose Cupcakes

So it seems I've been having a bit of a rosewater obsession at the moment. Fear not, it is not ending anytime soon.
I was originally really craving some chocolate cupcakes, so had intended on making some, but I wanted to give them a little twist. I googled (as I seem to do with everything these days. I now know how to mop a floor) possible flavour combinations to go with chocolate, and chocolate and rose came up. Hmmmm, I'm still a bit sceptical.
Then, on my quest for satisfying my craving and learning how to successfully pipe, I found a YouTube video on piping roses! (Don't go straight down to look at the pictures now, you'll see a very different image to the one on the video, lulz).
And then I ditched the chocolate idea. Sorry chocolate, I just didn't think I could handle your rich chocolately goodness...

Oh and once again this is a Hummingbird recipe. Someone needs to lock me away from that book.


80g unsalted butter
280g caster sugar
240g plain flour
1tbsp baking powder
1/4 tsp salt
1tbsp rosewater
240ml whole milk
2 large eggs

For the frosting:

500g icing sugar
160g unsalted butter
3tsp rosewater
50ml whole milk

1. Preheat the oven to 190C/170C fan/gas mark 5 and line a muffin tin with muffin cases
2. Whisk the butter, sugar, flour, baking powder and salt together on a low speed until the consistency of fine breadcrumbs
3. Mix the rosewater with the milk in a jug, then add the eggs and whisk together by hand. Pour three-quarters of this milk mixture into the dry ingredients and mix on a low speed to combine. Increase the speed to medium and continue to mix until smooth and thick. Scrape down the sides of the bowl, add the remaining milk mixture and keep mixing on a medium speed until all the ingredients are incorporated and the batter is smooth once again
4. Divide the batter between the muffin cases, filling each case by two-thirds. Pop in the oven and bake for 18-20 minutes or until well risen and springy to the touch, then allow to cool completely while you make the frosting.
5. Slowly beat together the icing sugar and butter until the butter has been completely mixed in. Mix the rosewater with the milk, and, with the machine still running, gradually pour this into the beaten icing sugar and butter. Once added, increase the speed to high and whisk until light and fluffy.
6. *attempt* to pipe adequately 

So they may not look good enough to win 'Britain's best looking cupcake' but it's a work in progress (does that competition exist?)

Oh, and here's a rose-themed song. I do love Outkast.

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