Sunday, November 22, 2009

Rose Cupcakes Recipe

Rose cupcakes make a flowery treat and are perfect for weddings or summer parties.
These cupcakes not only taste good, they are pretty as well. When decorated they are perfect for garden parties or other entertaining. The cakes are light and fluffy and delicately flavoured.

The Cupcakes
1 1/3 cup plain flour
2/3 cup sugar
2 Tsp baking powder
1/4 cup room temperature butter (should be soft but not melted to liquid)
1 Tbsp vanilla extract
1/2 Tsp rose water (do not add too much or else your cakes will taste like soap)
1 egg (preferably room temperature)
2/3 cup whole milk (skim milk can be substituted to make it lower fat)
1. Preheat oven to 180 C (350 F).
Either butter and flour cupcake pan (individual silicone cupcake holders look pretty), or line muffin tin with paper liners. You can also experiment with baking in an oven-proof mugs or ramekins.
2. Sift the flour, sugar, and baking powder in a large mixing bowl. (Yes, you should actually sift it as this will make your cupcakes lighter and they will rise better).
3. Add the rest of the ingredients. Using an electric mixer, mix until it is well blended and the batter is smooth.
4. Fill cupcakes about 2/3 full (for normal size cupcakes this takes about 1/3 cup of batter)
5. Bake for about 20 minutes in the middle of the oven. When they are done they should be risen and, if poked, the knife should come out clean. While the cupcakes are baking, you can prepare the decorations.

The Icing
½ cup butter (room temperature)
1 ½ cup powdered/confectioner’s sugar
1 tsp vanilla extract
About 6 drops red food colouring
1. Put the butter in a large mixing bowl and blend for about 20 seconds with an electric mixer to make it nice and soft and malleable.
2. Add the other ingredients. Blend with an electric mixer for about a minute, then mix by hand with a spoon to make it creamy.
3. If you want it pinker, add a little more food colouring. If you want the icing to be softer or easier to spread, add ½ tsp of milk.

Frosted Rose Petals
1 egg white
One rose, preferably a small pink one
Caster sugar
1. Take the rose petals off of the rose.
2. Beat the egg white until it seems to increase slightly in size, but not so much that it froths, turns white, or becomes stiff. It doesn't need a beating so much as a stirring with a whisk.
3. Using a pastry brush (a clean paint brush works if you don’t have a pastry brush), coat the rose petals with egg white. Shake off any excess liquid so that they are just barely coated.
4. Dip the rose petals into the caster sugar, or sprinkle caster sugar over both sides until they are coated. Shake off any clumps.
5. Allow to fully dry.
1. When the cupcakes are fully cooled, ice them. For best results, use a piping bag.
2. If desired, add some small sprinkles.
3. Top each cupcake with a rose petal.
4. Serve & enjoy!


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