Rose butter cupcakes
Makes 12 cupcakes
Author: appetite kitchen
Ingredients
- 175g caster sugar
- 175g unsalted butter
- 3 large eggs, separated
- 175g self raising flour
- 175g plain cooked (vacuum packed) beetroot, drained (hold a few drops of juice back to use as colouring) and pureed
- 1 tbsp vanilla extract
- for the icing
- 300g Icing sugar
- 150g unsalted butter, slightly softened
- a few drops rose flower water, to taste, and a few drops beetroot juice, to colour
- for the crystallized rose petals
- 3 organic pink roses, separated into petals
- 1 egg white
- caster sugar (a sprinkling)
Method
- Make the crystallized rose petals the day before you want to serve the cakes.
- Place silicon-coated baking paper on a tray, lay on 12 petals, brush gently with egg white and sprinkle all over with caster sugar.
- Allow to dry for 8 hours.
- Preheat the oven to 180C/Gas 4.
- Blend sugar and butter until light and creamy.
- Add the egg yolks, flour, pureed beetroot and vanilla and beat until smooth.
- In a clean bowl, whisk the egg whites until fairly stiff.
- Take a large spoon of egg white and beat into the cupcake mixture.
- Then, fold the remaining egg whites gently through the mix.
- Spoon the mixture into 12 cupcake cases and bake in the oven for around 20 mins.
- Remove and cool on a wire rack.
- To make the icing, beat the icing sugar and butter together, either in a food mixer or by hand with a wooden spoon.
- Add a few drops of rose flower water to taste, and a few drops of beetroot juice to colour the icing.
- Spread generously or pipe over the cooled cupcakes and top each with a rose petal.