Rosewater cupcakes.

I was super excited when I located some cheap rosewater in Sainsbury's, and couldn't wait to try it out. What better way than to experience rose in baking than by baking rosewater cupcakes? These are beautifully light and fluffy (thanks to the Hummingbird Bakery recipe), and have just a hint of rose which makes the cupcakes beautifully light and floral - perfect for the supremely sunny weather we have been having recently. Enjoy with a glass of lemonade, or perhaps whilst smelling  bunch of long-stemmed - you guessed it - roses. 


A perfectly pretty summer treat. 

Rosewater cupcakes:

Ingredients:

For the cupcakes:

80g unsalted butter

280g caster sugar

240g plain flour

1tbsp baking powder

1/4tsp salt

1tbsp rosewater

240g whole milk

2 large eggs

For the icing:

500g icing sugar

2tbsp rosewater

50ml whole milk

Method:

1. Preheat the oven to 190degrees Celsius and line a muffin tin with cases/

2. Mix the butter, sugar, flour, baking powder and salt to form a crumb-like consistency/

3. Mix the rosewater with the milk and whisk in the eggs, then add slowly to the mixture whilst mixing, until a smooth, creamy consistency is achieved. 

4. Put the mixture into the cases (filling about half full), and bake in the oven for about 15-18 minutes, or until risen and golden. 

5. Whilst the cupcakes are cooling, mix the butter and icing sugar together until incorporated. 

6. Mix the rosewater and milk together, and then add to the butter and icing sugar, mixing until all incorporated and a smooth, creamy texture is formed. 

7. Once completely cool, ice the cupcakes and decorate as desired.