With Mother’s Day in the air I thought I’d make a start on my Bookshelf Baking Challenge and make a special treat for my playgroup mums.
These delicate rose-scented cupcakes are moist and di-licious. I made them as mini cupcakes and decorated them with rosewater flavoured icing and a pink fondant disc.
Needless to say all the playgroup mum’s loved them (one so much that she's ordered two dozen for next weekend for her daughter's birthday).
If you love your mum, maybe you could say it with these rose scented cupcakes too.
Recipe: I love Mum Rose Cupcakes
Recipe by Sussanah Blake, Say it with a Cupcake (2009)
(makes 12 regular or 36 mini cupcakes)
115g unsalted butter, at room temperature
115g caster sugar
115g self raising flour
3 tsp rosewater
For the icing
2 cups icing sugar, sifted
1 tsp rosewater
1-2 tblsp water
Pink food colouring
Fondant decorations of choice
- Preheat oven to 160°C (325°F).
- Cream softened butter in your mixer for a few minutes before adding sugar. Beat well until the mixture is pale white and fluffy and the sugar has completely dissolved.
- Add eggs one at a time, beating well after each addition.
- Sift the flour and gently fold into the mixture (the mixture will be quite stiff)
- Finally add rosewater and stir through gently until just mixed through.
- Spoon mixture into paper cases evenly.
To make the icing
- Bake cakes on low shelf in oven for 15-20 mins (12-15 min for minis), or until cakes are lightly golden and a skewer comes out clean. Allow cakes to sit in tray for 5 minutes before transferring to a wire rack to cool.
- Sift icing sugar into a large bowl and stir through rosewater and 2 tsp of water
- Keep adding water bit by bit until mixture is smooth. It needs to be spoonable but not too runny.
To assemble the cupcakes
- Add one to two drops of pink colouring to achieve a light pink colour.
- Using a teaspoon, drop a small dollop of icing onto each cooled cake and spread lightly with a palette knife.
- Top with decoration of choice.
- Leave to set 3-4 hours before serving.
- Make your icing the day before. Icing will keep in an airtight container in the pantry for at least a week. Give it a good stir before using.
- Fill your cases only half full. This batter rises a lot.
- Freeze un-iced cupcakes for up to three months. Wrap individually in cling wrap before storing in freezer safe bag or airtight container. Allow to defrost on bench or in fridge overnight.