Vanilla butter cakes has been my number one choice when comes to cakes. Whether I'm baking a birthday cake, tea cakes, or cupcakes, it has always been vanilla butter cakes. But today, I want to try something different.
Because I never had the habit of opening a recipe book & start whipping, this book about cupcakes has been sitting on the rack for years. It was bought for me by someone when I started my baking journey. And so, I finally gave this book a chance.
Because I never had the habit of opening a recipe book & start whipping, this book about cupcakes has been sitting on the rack for years. It was bought for me by someone when I started my baking journey. And so, I finally gave this book a chance.
"Subtly scented with lavender, these golden, buttery cupcakes are deliciously simple with an understated elegance." - Says here, in the book.
I ran out of lavender tea, so I use rose tea instead. Besides, it's prettier & more acceptable.
You can always try it with different flower teas :)
The recipe calls for unsalted butter, and I didn't like the absence of salt. So I replaced unsalted butter with salted butter.
Rose Tea Cupcakes
Ingredients :
1. 115g Caster Sugar
2. 4 buds of roses (tea)
3. 115g Unsalted Butter (room temperature)
4. 2 eggs
5. 115g All-purpose flour
6. 1 tsp baking powder
7. 2 tbsp milk
To decorate :
1. 12 Rose buds (1 for each cupcake)
2. 185g Icing Sugar (Sifted)
3. 1 Egg white
4. Pink food colouring
Method :
1. Preheat oven at 180c (350F)
2. Line a 12-holes cupcake tin with paper cases.
3. Put sugar & rose buds in a food processor. Pulse briefly to combine.
4. In a mixing bowl with paddle attached, beat together the processed rose buds sugar & butter until
pale & fluffy. (You can use hand mixer or whisk as well.)
5. Beat in the eggs, one at a time.
6. Remove mixing bowl from stand mixer & sift in flour then fold in with spatula, follow by stirring
in the milk until combined.
7. Spoon the mixture into the lined cupcake tin, bake in the preheated oven for 18 minutes until risen
& golden, & a skewer inserted comes out clean. Transfer to wire rack to cool.
8. To decorate, gradually beat sugar into egg white in a bowl & add in a tiny drop of pink food
colouring to achieve a light hue of pink. Add more if darker pink is preferred.
9. The icing is ready once the sugar is well combined with the egg white.
10. Spoon icing over the cooled cupcakes & top with a rose bud each.
Note :
- This icing contains raw eggs. Not recommended for children.
- The icing will absorb the scent from the rose bud if eaten on the next day. ( I loved it )
- You have to work quickly with this icing as it will harden after a while, making it hard to work with.
- I hope you love this recipe.
