Sometimes it can be really simple to turn something plain and ordinary into something special.
Lately I've been baking like crazy on every possible opportunity.
I love being able to make yummy things for my friends and family to enjoy.
These cupcakes were one of those treats.
I haven't made cupcakes in what seems like forever,
I'd gone from the girl who created ridiculous amounts of these petite treats,
to someone who was weighed down by the dreaded HSC.
That had to change, obviously.
and I had yet to do anything with it.
I scoured the internet for things to do with rosewater when I remembered the pretty pink cupcake wrappers I had sitting in the cupboard above my stove.
So cupcakes it was, I got straight to work, slightly altering my go-to vanilla cupcake recipe.
Vanilla Rosewater Cupcakes
makes 12 cupcakes
1 cup butter, softened
1 cup caster sugar
1/2 cup milk
1 1/2 cups self raising flour, sifted
1/2 tsp vanilla
2 tbsp rosewater
1 cup icing sugar
1 cup butter
1 tsp rosewater
1 tsp vanilla
Preheat oven to 160*C (320*F).
Lightly beat the eggs, add butter and sugar and mix until light and fluffy.
Add milk, flour, vanilla and rosewater and stir to combine.
Beat with an electric mixer for 2 minutes until light and creamy.
Divide the mixture evenly between the cupcake papers/tin.
Bake for 15-20 minutes until risen and a skewer inserted removes clean.
Allow to cool before transferring to a wire rack.
For the frosting: Beat butter and sugar until light and fluffy, add rosewater and vanilla and beat until incorporated.
These cupcakes were delicious and the delicate rosewater flavour was perfect!
I'm thinking about making these again and adding pistachios for an extra flavour kick!
So tell me,
what are your plans for the weekend ahead?
and which do you prefer - the cake or the frosting?
Kristy received rosewater courtesy of www.turkishstore.com.au
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