The birthday season continues and this time I decided to make rose cupcakes with a rose buttercream icing. The recipe is from 'Cupcakes from the Primrose Bakery' and turned out very well but perhaps a little too sweet. I bought a Molton Brown rose granati gift set for my friend's birthday so I thought I'd theme it around roses. As it turned out, our other friend bought gifts in the same theme! What a lovely coincidence :)
The cupcakes are essentially a plain vanilla sponge with a hint of rosewater. I put a lot more than suggested which is perhaps why it was a little too sweet? It smelled great though.
Presents! See what I mean about the theme? We didn't even talk about it beforehand. Clearly great minds think alike :)
Happy Birthday Roselle!!
110g unsalted butter, at room temperature
225g golden caster sugar
2 large eggs
150g self-raising flour, sifted
125g plain flour, sifted
1/2 teaspoon good quality rosewater, or to taste
120ml semi-skimmed milk, at room temperature
Rose buttercream icing
115g unsalted butter, at room temperature
4 tablespoons semi-skimmed milk, at room temperature
1 teaspoon vanilla extract
500g icing sugar, sifted
1/2 teaspoon good-quality rosewater, or to taste
pink food colouring (optional)
Preheat the oven to 160C
In a large mixing bowl, cream the butter and sugar until mixture is pale and smooth.
Add the eggs one at a time, mixing well after each addition.
Combine the two flours in a separate bowl.
Mix a little of the rosewater with the milk in a jug and test it: rosewater varies in quality and strength, so taste the mixture and adjust the amount you add accordingly.
Add one-third of the flours to the creamed mixture and beat well.
Pour in one-third of the milk and beat again.
Repeat these steps until all the flour and milk have been added.
Carefully spoon the mixture into the cupcake cases, filling them to about 2/3 full.
Bake in the oven for 25 minutes until slightly raised and golden brown.
Remove from the oven and leave the cakes in their tins for about 10 mins before carefully placing on a wire rack to cool.
To make the icing
In a large bowl, beat the butter, milk, vanilla extract and half the icing sugar until smooth. This can take several minutes.
Gradually add the remainder of the icing sugar and beat again until the buttercream is smooth and creamy.
Add the rosewater at the very end and beat thoroughly, tasting to check if it is scented enough.
To colour, simply beat in a tiny drop of pink food colouring.