After recently trying a rose flavoured macaroon in Paris and then again at the Good Food Show, I was intrigued by the delicate flavour, and wondered whether it would translate in to a cake or cupcake. On doing a bit of research in some books and on the internet it seemed that many other bakers have had the same idea and there were lots of variations on rose flavoured cakes out there. After reading through quite a few, this is an amalgamation of lots of ideas I found.
Rose Vanilla Cupcakes
For the cupcakes
- 80g unsalted butter
- 3/4 tbsp rosewater
- 280g caster sugar
- 240g plain flour
- 240ml whole milk
- 2 eggs
- 1tbsp baking powder
- 1/4 tsp salt
For the frosting
- 500g icing sugar
- 160g unsalted butter
- 50ml milk
- 1tsp rosewater
- 1tsp madagascan vanilla extract
- 1 tsp Dr Oetker gel pink food colouring
- Whisk the butter, caster sugar, flour, salt and baking powder together until thoroughly mixed
In a separate bowl add the rosewater to the milk and whisk in the eggs
Slowly add the milk mixture to the other mixture whisking all the time until it becomes a smooth batter
Line a muffin tin with cases and distribute the batter into them – filling each about 1/2-2/3 full.
Put in the oven at 190 degrees celsius and bake for about 18mins or until springy to touch and a skewer comes out clean.
Transfer to a wire rack to cool whilst making the frosting
For the frosting mix the icing sugar with the butter until completely mixed in.
In a separate bowl mix the milk with the rosewater and vanilla extract, and then pour this into the butter sugar mix until light and fluffy.
Add in the colouring and mix until the colour is even.
Ice the cakes when completely cool, either with a piping bag or palette knife and decorate as you wish!