Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

Beetroot and Rosewater Cupcakes July 25, 2013


These are lovely for the summer and no one will guess there’s beetroot in them 😉


Ingredients for the cupcakes


175g caster sugar

175g butter

3 large eggs, separated

175g self raising flour

175g plain cooked (vacuum-packed) beetroot, drained (keep a few drops of the juice to use as colouring) and pureed

1 Tbsp vanilla extract


Ingredients for the frosting


300g icing sugar

150g butter, slightly softened

1 tsp rose water

a few drops of beetroot juice, to colour




Pre heat the oven to 180C/gas 4. Line a 12 hole muffin tin with paper cases. Blend together the butter and sugar until light and creamy. Add the egg yolks, flour, pureed beetroot and vanilla extract, then beat until smooth.

In a clean bowl and with a clean whisk, beat the egg whites until fairly stiff. Take a large spoonful of egg white and beat into the cake mixture to loosen it a little. Using a large metal spoon, fold the remaining egg whites gently through the mix, taking care not to beat the air out of your mixture.

Spoon the mixture into the cake cases and bake for 20 minutes or until the cakes are firm to touch. Remove from the oven and leave to cool on a wire rack.

To make the frosting beat the icing sugar and butter. Add the rose water, then a few drops of beetroot, just enough to give a pale pink colour. Spread generously or pipe swirls onto the cooled cupcakes.



Rose Cupcakes for Valentine’s Day February 13, 2013

Valentine Cupcakes 4

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!


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