Rose Cupcakes

As I promised here are the rose cupcakes which I made for my chef boys’ birthday. 
 
My family love the addition of rosewater, gives vanilla cupcakes a different flavour sensation and makes them a little special.

 

I normally decorate them with dried roses but seeing we have a birthday we had to go some celebration bunting (you know I love bunting)!

 

Rose Cupcakes
 
Prep time
Cook time
Total time
 
Author:
Serves: 12-15
Ingredients
  • 115g butter, room temperature
  • 225g caster sugar
  • 2 eggs, room temperature
  • 150g self-raising flour, sifted
  • 125 plain flour, sifted
  • 125ml milk, room temperature
  • 1 teaspoon rosewater*
Method
  1. preheat oven to 180 C/160 C fan, line cupcake trays with papers
  2. beat butter and sugar until mixture is pale and fluffy, add eggs one at a time, mixing well after each addition
  3. sift flours together in a separate bowl, add rosewater to milk
  4. add flour to butter mixture in 3 batches alternating with the milk and ending with flour until all added and mixed well
  5. spoon into cupcake papers
  6. bake for 20-25 minutes or until lightly golden
  7. test with a skewer, it should come out clean
  8. remove from oven and allow to stand for 10 minutes before transferring to a wire rack
Notes
ROSE BUTTERCREAM

INGREDIENTS

125g butter, room temperature
60ml milk, room temperature
1 teaspoon vanilla
1 teaspoon rosewater
500g icing sugar

METHOD

beat butter for about a minute, add vanilla, rosewater, milk and a cup of icing sugar and continue beating for a few minutes until smooth
add remainder of icing sugar and continue for another few minutes until light and fluffy

*rosewater can be found at middle eastern shops
 

 

Cathie