YANG RECIPE!! ROSE CUPCAKES

I found another recipe for a cupcake that kinda inspired by a flower. The Rose cupcakes for me kinda making the good use of the frosting and creating a rose at the top of the cupcakes.

Rose Cupcakes

For the Rose Cupcakes:

(makes 18 – 20 cupcakes)

6 tablespoons unsalted butter, at room temperature
a ‘scant’ 1 1/2 cups sugar
1 3/4 all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1 tablespoon rosewater
1 cup whole milk, at room temperature
2 eggs, at room temperature

For the Rose Buttercream Frosting:

(enough for 18 – 20 cupcakes)

3 3/4 cups confectioners’ sugar, sifted
11 tablespoons unsalted butter, at room temperature
3 teaspoons rosewater
3 tablespoons whole milk, at room temperature

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Recipe

For the Rose Cupcakes:

Preheat the oven to 375 (F) and line a muffin tin with muffin cases.
Using a handheld electric whisk or a freestanding electric mixer with a paddle attachment, whisk the butter, sugar, flour, baking powder, and salt together on a low speed until the mixture has the consistency of fine breadcrumbs.
Mix the rosewater with the milk in a Pyrex measuring cup, then add the eggs and whisk together by hand.
Pour three-quarters of the milk-rosewater-egg mixture into the dry ingredients, and mix on a low speed to combine.
Once the milk mixture has just been incorporated into the flour mixture, use a rubber spatula to scrape down the sides of the bowl, and add the remaining milk mixture. Mix on a medium speed until all the ingredients are incorporated and the batter is smooth once again.
Divide the batter between the muffin cases, filling each case until two-thirds full. Pop in the oven and bake for 18 – 20 minutes, or until well risen and the cupcake tops are golden and bounce back when touched.
Let the cupcakes cool slightly in the pan before turning out onto a wire rack to cool completely. When the cupcakes are cold, spoon the Rose Buttercream Frosting (recipe follows) on top.

For the Rose Buttercream Frosting:

Using an electric whisk or a freestanding mixer with a paddle attachment, beat together on a low speed until the confectioners’ sugar and the butter until well combined.

Mix the rosewater with the milk in a small ramekin, and, keeping the whisk/freestanding mixer still running, slowly pour into the sugar-butter mixture. Once added, increase the whisk/mixer speed to high and continue beating until light and fluffy (at least 5 minutes).

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