Rose Cupcakes - Primrose Bakery Style

I should say you were a liar if you told me you didn't love cupcakes.  I think there is nothing more glorious that a plate stacked with cupcakes of all the colours of the rainbow.  There is something quite wonderful about the versatility of a cupcake, how many other baked goods are as suitable for a wedding as they are a child's birthday party!  They are indulgent, without being overbearing.  They are beautiful, without being difficult. I love nothing more that whipping up a batch of cupcakes, and I always feel like quite the accomplished domestic goddess when I do!!

This lovely cupcake recipe is taken from the Primrose Bakery book. I made them with a vanilla sponge and Rose butter cream, as I wanted to have a delicate flavour rather then being too overpowering.

Now whenever I bake cupcakes from the Primrose Bakery book, I always edit the flour type.  I find the use of plain flour unnecessary I feel it gives the cupcake the dense texture of a muffin, which is not what I personally like.  I prefer my cupcakes to be light and fluffy!

Ingredients

For 12 Vanilla Cupcakes

110g unsalted butter, at room temperature

225g caster sugar, preferably golden

2 large free range organic eggs

275g self-raising flour, sifted

120ml semi-skimmed milk, at room temperature

1 teaspoon of good quality vanilla extract

Preheat the oven to 160C (fan)/180C/gas mark 4 and line a 12-hole muffin tray.

In a large mixing bowl cream the butter and sugar until the mixture is pale and smooth, which should take 3-5 minutes using an electric hand mixer.  Add the eggs, one at a time, mixing for a few minutes after each addition.

Pour the milk into a jug and add the vanilla extract to it.

Add one-third of the flour to the creamed mixture and beat well. Pour in one-third of the milk and beat again. Repeat these steps until all the flour and milk has been added.

Carefully spoon the mixture into the cupcake cases, filling them to about to thirds full.  Bake in the oven for about 25 minutes or until slightly raised and golden brown.

Remove from the oven and leave the cakes to cool in their tins for about 10 minutes before placing carefully on a wire rack to cool.  Once they are completely cool they are ready for icing.

Rose Buttercream

115g unsalted butter, at room temperature

4 tablespoons semi-skimmed milk, at room temperature

1 teaspoon vanilla extract

500g icing sugar, sifted

good-quality rosewater, to taste

pink food colouring (optional)

In a large mixing bowl beat the butter, milk, vanilla extract and half the icing sugar until smooth - this can take several minutes with an electric hand mixer.  Gradually add the remainder of the icing sugar and beat again until smooth and creamy.  Add the rosewater at the very end and beat thoroughly, tasting to check it is scented enough.

To colour, simply beat in a tiny drop of pink food colouring.

Until next week sweeties, enjoy your cupcakes!