Easy-to-make Rose Cupcakes

imageROSE CUPCAKE (makes 24 mini cupcakes)

250g Self-raising flour
220g Caster Sugar
225g Butter (approx. 1 slab of SCS butter. I prefer unsalted to pair with a variety of frostings and toppings.)
1/2 teaspoon baking powder
1 teaspoon Vanilla Essence (I usually add additional scraps off from vanila pods to give more fragrance to the cupcake.)
1 teaspoon Rose Extract
1 teaspoon Rose Pink Colouring (Optional)

1. Sieve the flour and baking powder together.
2. Mix the sugar, butter and vanilla essence to whisk till well mixed and creamy.
3. Fold in the flour into whisked mixture gradually.
4. Add in rose extract and colouring to the mixture and pour batter into papercups.
5. Preheat the oven to 160°C.
6. Bake the cupcakes on middle rack for 10 minutes.

Ta-da, its done! Time to decorate these delicious cupcakes!!



Rose Creme Cheese Frosting

250g Mascarpone Creme Cheese
1 tablespoon Honey
1 teaspoon Rose Extract
1 tablespoon Brown Sugar (I replace the sugar with Ladurée Rose Petal Jam whenever I have it. Buy Ladurée Confit de Petales de Rose de Provins)

Add all ingredients together and mix well. Mixture should not be too liquid to pipe onto cupcake. Refridgerate before piping if needed.

You may want to buy the readily available sugared hearts or sprinkles to top on the frostings of the cupcakes from your nearest baking needs store. They makes the cupcakes look even more decadent!!


Honey Butter Pecan Topping

50g Pecan Nut
25g Butter
1 tablespoon Honey
(You can add a sprinkle of cinnamon powder if you make a plain cupcake and frosting.)

Add all ingredients together and cook under low heat till the pecans are sticky and dry. *Do not cook in high temperature! The pecans will get burnt easily.


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