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. 

Enjoy !

Recipe in Polish

Rosewater pistachio cupcakes

Rosewater and pistachios are interesting combination of flavours. We adults enjoyed them a lot, children weren't really interested. Although my oven wasn't working properly at that time and the cake itself was a bit too moist we still found them really tasty. I am pretty sure I will try this recipe again when my oven will be fixed and compare. For now please have a look on mine a little bit under baked cupcakes, with lovely mascarpone frosting.

The original recipe comes form this website.

Ingredients for 12 small cupcakes:

• 50g unsalted pistachios
• 60g ground almonds
• 25g flour
• 1/2 tsp baking powder
• 100g butter
• 100g sugar
• 1 egg
• 2 tbsp milk
• 2 tsp rosewater
• 1/ tsp vanilla extract

 Remove pistachios from their shells place the nuts in blender and blend them until powered. Place them in the bowl, add almonds, flour, baking powder and mix well

Preheat the oven to 170C. Line muffin tin with paper cases.

Put the butter and sugar into an electric mixer bowl and beat them until pale. Add the egg while beating. When is incorporated add the milk, rosewater and vanilla. Wait again until well incorporated. Stop the mixer. Gently fold in the nut and flour mixture. Spoon the batter into paper cases, about 3/4 full.

Bake for 20 - 25 minutes until the skewer inserted in the middle comes out clean. 

Baked cupcakes leave in the muffin tin for a few minutes then transfer to a wire rack to cool down.

 In a meantime prepare the frosting.

Ingredients for frosting:

• 100g whipping cream
• 250g mascaropne cheese
• 2 tbsp icing sugar
• splash of vanilla extract
• few drops of red food colouring

 Put all ingredients into an electric mixer bowl and beat them until smooth and creamy. Transfer the frosting into a piping bag with a nozzle. Decorate the cupcakes. You can also sprinkle them with chopped pistachio nuts.

Enjoy !

Recipe in Polish