Rose Cupcakes

As I promised here are the rose cupcakes which I made for my chef boys' birthday. 

My family love the addition of rosewater, gives vanilla cupcakes a different flavour sensation and makes them a little special.

I normally decorate them with dried roses but seeing we have a birthday we had to go some celebration bunting (you know I love bunting)!

Rose Cupcakes

makes 12-15

ingredients

• 115g butter, room temperature
• 225g caster sugar
• 2 eggs, room temperature
• 150g self raising flour, sifted
• 125 plain flour, sifted
• 125ml milk, room temperature
• 1 teaspoon rosewater *

method

• preheat oven to 180 C/160 C fan, line cupcake trays with papers
• beat butter and sugar until mixture is pale and fluffy, add eggs one at a time, mixing well after each addition
• sift flours together in a separate bowl, add rosewater to milk

• add flour to butter mixture in 3 batches alternating with the milk and ending with flour until all added and mixed well
• spoon into cupcake papers

• bake for 20-25 minutes or until lightly golden
• test with a skewer, it should come out clean
• remove from oven and allow to stand for 10 minutes before transferring to a wire rack

Rose Butter Cream Icing

ingredients

• 125g butter, room temperature
• 60ml milk, room temperature
• 1 teaspoon vanilla
• 1 teaspoon rosewater
• 500g icing sugar

method

• beat butter for about a minute, add vanilla, rosewater, milk and a cup of icing sugar and continue beating for a few minutes until smooth
• add remainder of icing sugar and continue for another few minutes until light and fluffy

* rosewater can be found at middle eastern shops

✗ ♥