Tuesday, 10 July 2012

Yeast cupcakes with rose petal jam

Preparing those cupcakes is very easy although is time consuming as the dough needs a time to rise. In my opinion those cupcakes are good enough to give them a try. They taste like yeast buns, soft but chewy filled with sweet jam.  The dough recipe comes from this web site, petal jam form store and icing takes two minutes to make. 

Ingredients for 12 cupcakes:
  • 4g dry yeast
  • 125g sugar
  • 125 ml milk
  • 300g flour + some to add while kneading
  • 55g butter
  • pinch of salt
  • 2 eggs
  • one petal jam jar
Melt down the butter and heat up the milk. Set aside.

Into electric mixer bowl sift the flour, add yeast and salt. Combine all ingredients.

Into a separate jug pour the warm butter add sugar and eggs whisk them for a while. Then add the milk. Pour this mixture into dry ingredients and with a yeast dough hook, knead the dough. If the dough is too runny add spoon or two of flour. The dough will not form a ball it is going to be sticky instead. Transfer the dough into a bowl sprinkled with small amount of flour. Put the bowl into warm place for 40 minutes and let it rise.
While the dough is rising grease muffin tin and preheat the oven to 190C.

Remove to dough form the bowl and put it on dusted with flour surface. Whit a rolling pin roll it to make a rectangular shape (about 15 by 25 cm.). When ready spread rose petal jam over the dough leaving 1 cm frame all around. 
Roll the dough along the longer side to create a jelly roll. Divide the roll into 12 slices, cut it and put  each slice flat into muffin tin hole. Brush each muffin top with milk.

Put them into the oven for 20-25 minutes until well risen and golden. When ready remove from oven. Leave them for a while in baking tin. In a meantime prepare icing.

Ingredients for icing:
  • 100g icing sugar
  • 3 tbsp water
Sift the icing sugar into a bowl add the water and mix it with a spoon until smooth and creamy.

Transfer the muffins to the plate and cover with icing. Enjoy !

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