Covered with pale pink rose buttercream and sugared hearts these delicately scented cupcakes are sure to inspire some love. If not for you, for you’re cupcakes 😉
110g butter, at room temperature
225g caster sugar
2 large eggs
150g self raising flour, sifted
125g plain flour, sifted
1 tsp rosewater, or to taste
120ml milk, at room temperature
Pre heat the oven to 160C/gas 4 and line a cupcake tin with paper cases.
Cream together the butter and sugar in a large mixing bowl until the mixture is pale and smooth. Add the eggs one at a time beating for a few minutes between each addition.
Combine the two flours in a a seperate bowl. Mix the rosewater with the milk in a jug and test it: rosewater varies in quality and strength, so taste the mixture and adjust the amount you need. Add one-third of the flours to the creamed mixture and beat well, pour in 0ne-third of the milk and beat again. Repeat until all the flour and milk have been used.
Spoon the mixture into the cupcake cases and bake for about 25 minutes until slightly raised and golden brown.
Leave in the tin for 10 minutes before transferring to a wire rack to cool, while you make the buttercream frosting.
Makes approx 18 cupcakes, depending on size.
Ingredients for the rose buttercream frosting
115g butter, at room temperature
4 Tbsp milk, at room temperature
500g icing sugar, sifted
1 tsp rosewater
pink food colouring (optional)
In a mixing bowl beat the butter, milk, rosewater and half the icing sugar until smooth. Gradually add the remainder of the icing sugar and beat again until the buttercream is smooth and creamy.
To colour, simply add a few drops of pink food colouring.
Spread the butter cream over the cupcakes and add cystallised rose petals, sugar hearts, love hearts, hundreds and thousands – it’s up to you!