ROSE AND WHITE CHOCOLATE CUPCAKES
The perfect size for afternoon tea, these pretty cupcakes are especially welcome when there is a large selection on offer and you want to try a little of everything! The pink buttercream has a splash of rose water while the white buttercream is flavoured with vanilla.
MAKES 24 MINI
OR 12 LARGE CUPCAKES
FOR THE CUPCAKES
● 170g butter, room temperature
● 175g caster sugar
● ½ tsp pure vanilla extract
● 3 free-range eggs
● 175g plain flour
● ½ tsp baking powder
● Pink natural food colouring, as needed
FOR THE BUTTERCREAM
● 100g white chocolate, chopped
● 100g butter, room temperature
● 100g icing sugar, sifted
● ½ tsp pure vanilla extract
● Few drops rose water
● Pink natural food colouring, as needed
FOR THE DECORATION
● Small roses or rose petals
Preheat the oven to 180°C (Gas mark 4). Line 24 mini muffin cups or 12 standard cups with paper cases.
1. In a large bowl, using an electric mixer, beat together the butter and sugar on medium speed until light and creamy. Beat in the vanilla and then add the eggs, one at a time, beating well after each addition.
2. Sift together the flour and baking powder directly into the bowl. On low speed, mix just until incorporated. Starting with one or two drops, stir in just enough food colouring to create a delicate pink shade.
3. Spoon the batter into the prepared muffin cups, dividing it evenly. Bake for 10–12 minutes for the mini cupcakes and 18–20 minutes for the larger ones. Once baked they should spring back to the touch and a toothpick inserted into the centre should come out clean. Leave to cool in the tin on a wire rack for a few minutes, then transfer the cupcakes to the rack and leave to cool completely.
3. While the cupcakes are baking, make the buttercream. Put the chopped white chocolate into a small heatproof bowl over (but not touching) barely simmering water in a saucepan. Heat the saucepan, stirring occasionally, until the chocolate melts and is smooth. Remove from the heat and leave the melted chocolate to completely cool.
4. In a bowl, using the electric mixer, beat the butter on low speed until creamy. Add the icing sugar and continue beating until the mixture is very light and creamy. With the mixer running, gradually pour in the melted chocolate and continue beating until all the chocolate has been added and is well mixed.
5. Divide the buttercream evenly between two small bowls. Stir the vanilla into one bowl. Add the rose water and then the food colouring to the second bowl, starting with one or two drops of each and adding just enough to achieve a pleasant rose flavour and a pretty pink colour.
6. Spoon each batch of buttercream into a piping bag fitted with a 9mm open star nozzle. When the cupcakes are completely cool, pipe a swirl of buttercream onto the top of each one, then decorate with a small rose or some rose petals.