white rose cupcakes with rose butter cream

DSC04691I never did get around to making this cake from Butter and Brioche,  but I adapted the recipe to cupcakes. I recommend halving the cake recipe and only making 1/3 of the rose butter cream recipe. The result is light and sweet, though the rose flavor is not overpowering.

White Rose Cupcakes with Rose Butter Cream

Servings: Makes about 24 cupcakes

Ingredients
Cupcakes
• 125g / 4 1/2 oz. unsalted butter, room temperature
• 250g / 9 oz. caster sugar
• 1 whole egg and 3 egg whites (90ml), lightly beaten at room temperature
• 225g / 8 oz. all purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 180 ml / 6 fl. oz. whole milk, at room temperature
• 1 teaspoon rose flavoring
• 1/2 teaspoon vanilla extract
Butter cream (measurements for 1/3 recipe in parens. at the end)
• 186g / 6.5 oz. unsalted butter, at room temperature
• 300g / .6 lb. icing sugar
• 75 ml / 2.5 fl. oz. heavy cream
• 1 1/2 teaspoons rose flavoring
• Pink food coloring (just a pinch)
• Crystallized roses for decoration, optional

Instructions
1. Pre-heat the oven to 170˚C / 325˚F. Line 2  cupcake tins with paper cupcake liners. Using a stand mixer or electric hand mixer, beat the butter and sugar in a bowl until light, pale and fluffy, roughly 4 to 5 minutes. Add the eggs to the mixture one at a time, until well incorporated.
2. Sift the flour, baking powder and salt into a bowl. Add half of the flour mixture to the butter mixture and beat until just combined. Add half of the milk and the rose and vanilla extracts, continuing to beat, and then add half the remaining flour and milk. End with the remainder of the flour. Beating until just incorporated.
3. Scoop a spoonful of batter into each cupcake liner. Do not over fill. Bake in the oven for 20 minutes, or until the top of one cupcake is firm to the touch and all tops are lightly browned. Allow the cupcakes to cool in their tins 10 minutes. Once cooled, frost with rose butter cream.
4. While the cakes are cooling, make the rose butter cream. Using a stand mixer or electric hand mixer, beat the butter until pale and creamy, roughly 4 to 5 minutes. Add the icing sugar and cream and continue to beat until smooth. Add the rose extract to taste.
5. Add just a pinch of pink food coloring to the frosting. Stir a few times or just until the frosting is streaked pink and white. Using a small spatula, frost the tops of the cupcakes.

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