Vanilla cupcakes with pink rosewater frosting
I made these cupcakes for my friends baby shower. I have become really fond of vanilla cupcakes lately, and thought that they fit perfectly for this event. Simple, delicate and still full of sweet flavor. And of course I had to use a bit of pink color to really make the frosting pop.
I have made rosewater cupcakes before, but thought that the taste of rosewater was a bit overpowering. So this time, I only added rosewater to the cream cheese frosting and it turned out fantastic.
Ingredients: (makes 10-12 cupcakes)
120g plain flour
140g caster sugar
1 ½ tsp baking powder
a pinch of salt
40g unsalted butter, at room temperature
120ml whole milk
1 vanilla pod
300g icing sugar, sifted
50g unsalted butter, at room temperature
125g cream cheese, cold
1 teaspoon of rosewater
Preheat the oven to 170°C
Put the flour, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined. Gradually pour in half the milk and beat until the milk is just incorporated.
Whisk the egg, vanilla seeds and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.
Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20–25 minutes, or until light golden and the sponge bounces back when touched.
Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
Rosewater cream cheese frosting:
Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed.
Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to medium-high speed. Pour in rosewater. Now add food color at this point. Continue beating until the frosting is light and fluffy, at least 5 mins.
Spoon or pipe the cream cheese frosting on top of a cold cupcakes.