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Rustic rose cupcakes

*To start off this blog post I would like to mention that we all have talents... Piping roses is not one of mine...

Today I had a little experiment with some cupcakes and created  some really cute cupcakes. A delicate vanilla cupcake with a subtle rose icing. At first rose icing intimidated me but it is a delicate flavour that's an great alternative if your finding classic vanilla a little boring. I coloured the buttercream with liquid red food colouring, my icing came out quite pale so you could add more colouring.

110g/4oz butter or margarine, at room temperature
110g/4oz caster sugar
2 eggs, lightly beaten
1 tsp vanilla extract
110g/4oz self-raising flour
1-2 tbsp milk

For Icing
140g/5oz soften butter
280g/10oz icing sugar
1-2 tbsp milk
a few drops food colouring
A tsp of rose water

Preheat the oven to 180C/350F/Gas 4 and line a 12-hole muffin tin with paper cases.

Cream the butter and sugar together in a bowl until pale. Beat in the eggs a little at a time and stir in the vanilla extract

Fold in the flour using a large metal spoon, adding a little milk until the mixture is of a dropping consistency. Spoon the mixture into the paper cases until they are half full.

Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean.
Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.

For the buttercream icing, beat the butter in a large bowl until soft. Add half the icing sugar and beat until smooth.

Then add the remaining icing sugar with one tablespoon of the milk, adding more milk if necessary, until the mixture is smooth and creamy.

Add the food colouring and rose water and mix until well combined.

Spoon the icing into a piping bag with a star nozzle and pipe the icing using a spiralling motion onto the cup cakes in a large swirl.

I hope you give this recipe a try and don't forget to check out my competition ! 

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