Sunday, 18 May 2014

Rose cupcakes

Soft, spongy cupcakes with lovely butter cream  are delicious dessert. These fragrant cupcakes have lovely scent and taste. I would truly recommend them. I think they may be perfect gift for Mother's Day.
Recipe comes form 'Cake days. Recipes to make every day special. The hummingbird  bakery'.

Ingredients for 9 standard size or 16 smaller cupcakes:
  • 40g soft butter
  • 140g caster sugar
  • 120g flour
  • 1/2 tsp baking powder
  • pinch of salt
  • 1/2 tbsp rosewater
  • 120 ml milk
  • 1 egg
Preheat the oven to 190C. Line muffin tin with muffin cases.

Using an electric mixer with paddle attachment whisk the butter, sugar, flour, baking powder and salt together on low speed until resemble fine breadcrumbs.

In a jug mix rosewater and milk add the egg and whisk all ingredients with fork. Pour half of this mixture into a dry ingredients and mix on low speed to combine. Increase the speed to medium and continue to mix until smooth and thick. Scrape down the sides of the bowl in needed. Add the remaining liquid and keep mixing on a medium speed until the batter is  smooth again.

Spoon the batter into paper cases, filling each by half. Those cupcakes rise a lot  so don't overload the cases. Bake in preheated oven for 18 - 20 minutes. Baked cupcakes remove form the oven and place on wire rack to cool down completely.Prepare the frosting.
Ingredients for butter cream:
  • 250g icing sugar
  • 80g soft butter
  • 1 and 1/2 tsp rose water
  • 25 ml milk
  • few drops of red or pink food colouring
 Again using the electric mixer with paddle attachment slowly beat together the icing sugar and butter until the butter has been completely mixed in. In a jug mix the milk, rose water and food colouring. With the machine still running pour the liquid in. Increase the speed to high and whisk until light and fluffy.

Transfer the butter cream into a piping bag with nozzle and decorate cooled cupcakes.