Arabica Rose Cupcakes

by

Sweet Couture Valentine's Day Cupcake SelectionIf your other half has a sweet tooth, then bake your way to his heart through his stomach with Sweet Couture’s mouth watering Arabica Rose cupcakes. A light sponge infused with rich espresso, perfumed with hints of rose water, this indulgent and elegant cupcake combines the Valentine’s classic of roses with a unique flavour combination. 

Makes: 12 cupcakes

What You’ll Need:

Sponge

  •  75 g butter
  • 2 eggs
  • 205 g milk
  • 1 tbsp rosewater
  • 1 tbsp strong espresso
  • 245 g caster sugar
  • 205 g plain flour
  • 1 tbsp baking powder
  • pinch salt

Buttercream

  • 300 g icing sugar, sieved
  • 125 g unsalted butter, room temperature
  • 45 ml milk
  • 2 tsp rosewater
  • Pinch of salt

What To Do:

Sponge

  • Preheat your oven to 170 C/150 C Fan/Gas Mark 4. Line a 12 cup muffin tray with cupcakes cases
  • Soften the butter. Add the caster sugar and beat with an electric whisk or wooden spoon until it is pale and fluffy.
  • Beat the eggs together, then add to the mix, beating until the batter is smooth
  • Sieve together the flour baking powder and salt.
  • Measure out the milk and add in the rosewater and espresso.
  • Add a third of the flour mix to your batter, followed by a third of the milk. Continue alternating the flour and milk until all of the ingredients have added and mix until the batter is smooth.
  • Spoon the mix evenly between your cupcake cases
  • Bake the cupcakes on the middle shelf of your oven for 18-20 minutes, until golden on top.
  • Remove the cupcakes from the oven. Leave them to cool in the tin for 5 minutes, and then remove them to a wire rack to cool completely.

Buttercream

  • Weigh the soft butter in your bowl. Beat the butter with an electric whisk or wooden spoon until it is pale and fluffy.
  • Add the icing sugar and salt. Beat together the butter and icing sugar with a wooden spoon or electric mixer until fully combined.
  • Add the milk. Mix on a low speed until it looks smooth and creamy.
  • Continue to beat the buttercream at a high speed for around 5 minutes, until it is pale and fluffy. Mix in the rosewater, and any colouring if desired.

Recipe from www.sweetcouture.co.uk

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