If 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