Hummingbird bakery rose cupcakes
Here’s another recipe from my birthday dinner. Cupcakes made with rose water. I found the recipe in my beloved Hummingbird bakery book, Cake Days. It is definitely an acquired taste, rose water. I do like it, but not in too large doses. Perhaps I put too much in this batch and will be careful not to do that another time in order to get a more subtle and delicate taste of rose.
Also, I’m going to change the frosting recipe by adding cream cheese, I think that it will work much better and not be as sweet as it is in the original recipe.
Tip – If you run out of space in you muffin tin and still have a bit of batter left in your bowl, put the muffin cases in small ramekins.
Ingredients for the Rose Cupcakes;
(makes 18 – 20 cupcakes)
80 g unsalted butter, at room temperature
280 g. of sugar
240 g. of all-purpose flour
1 tablespoon baking powder
1/4 teaspoon of salt
1 tablespoon of rosewater
1 cup of whole milk, at room temperature
2 eggs, at room temperature
Preheat the oven to 190 degrees C and line a muffin tin with muffin cases.
Whisk the butter, sugar, flour, baking powder, and salt together on a low speed until the mixture has the consistency of fine breadcrumbs, using an electric whisk.
In a small bowl mix the rosewater with the milk, then add the eggs and whisk together by hand.
Pour three-quarters of the milk-rosewater-egg mixture into the dry ingredients, and mix on a low speed to combine.
Once the milk mixture has just been incorporated into the flour mixture, scrape down the sides of the bowl using a spatula, and add the remaining milk mixture. Mix on a medium speed until all the ingredients are incorporated and the batter is smooth.
Divide the batter between the muffin cases, filling each case until two-thirds full. Pop in the oven and bake for 18 – 20 minutes, or until well risen and the cupcake tops are golden.
Let the cupcakes cool slightly in the tin before turning out onto a wire rack to cool completely. When the cupcakes are cold, you can decorate with rose frosting.
Ingredients for the Rose Frosting;
500 g of confectioners’ sugar, sifted
160 g. of unsalted butter, at room temperature
3 teaspoons rosewater
3 tablespoons whole milk, at room temperature
With an electric whisk on a low speed, beat together confectioners’ sugar and the butter until well combined.
Mix the rosewater with the milk in a small ramekin. Slowly pour the mixture into the sugar-butter mixture. Once added, increase the whisk speed to high and continue beating until light and fluffy (at least 5 minutes). If you want to add color to your frosting this is the time to do so. Start with a little and add more until you have the desired color.