ROSE WATER CUPCAKES

ROSE WATER CUPCAKES

INGREDIENTS

For the rose water syrup

50 g golden caster sugar
1 tsp rose water, such as Nielsen-Massey

For the cupcakes

200 g unsalted butter, softened
200 g golden caster sugar
1 tsp rose water, such as Nielsen-Massey
4 medium eggs, lightly beaten
200 g self-raising flour

For the rose water buttercream icing

200 g cream cheese
100 g unsalted butter, softened
600 g icing sugar
1 tsp rose water

METHOD

1. For the rosewater syrup: Place the golden caster sugar in a pan with 4 tablespoons water and simmer for a few minutes until the sugar has dissolved, then take off the heat and set aside to cool. Once cool, stir in the rose water.

2. For the cupcakes: Preheat the oven to 180C/160C fan/gas 4 and line a 24-hole cupcake tin with cases. Using an electric mixer or mixing bowl and whisk, beat the butter and golden caster sugar together until pale and fluffy, then whisk in the rose water. Reduce the whisk speed and slowly add the eggs, along with 1 tablespoon of the flour to prevent the mixture from curdling.

3. Once combined, add the remaining flour. Using a piping bag or ice-cream scoop, divide the batter between the cupcake cases. Put in the oven for 20 minutes, or until lightly golden and firm to the touch. Transfer the cupcake tin to a wire rack and add some sugar syrup to the top of each cupcake. Once completely cooled, remove the cupcakes from the tins.

4. For the buttercream frosting: Put the cream cheese, butter, rose water and icing sugar in a mixing bowl and slowly mix together until light and fluffy. Add a few drops of pink colouring until you reach the desired shade, if using. Place in a piping bag to ice the cupcakes, or use a spoon.