Rose butter cupcakes

cupcakes

Rose butter cupcakes
 
Makes 12 cupcakes
Author:
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
  1. Make the crystallized rose petals the day before you want to serve the cakes.
  2. Place silicon-coated baking paper on a tray, lay on 12 petals, brush gently with egg white and sprinkle all over with caster sugar.
  3. Allow to dry for 8 hours.
  4. Preheat the oven to 180C/Gas 4.
  5. Blend sugar and butter until light and creamy.
  6. Add the egg yolks, flour, pureed beetroot and vanilla and beat until smooth.
  7. In a clean bowl, whisk the egg whites until fairly stiff.
  8. Take a large spoon of egg white and beat into the cupcake mixture.
  9. Then, fold the remaining egg whites gently through the mix.
  10. Spoon the mixture into 12 cupcake cases and bake in the oven for around 20 mins.
  11. Remove and cool on a wire rack.
  12. To make the icing, beat the icing sugar and butter together, either in a food mixer or by hand with a wooden spoon.
  13. Add a few drops of rose flower water to taste, and a few drops of beetroot juice to colour the icing.
  14. Spread generously or pipe over the cooled cupcakes and top each with a rose petal.

 

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