rose cupcakes with mint buttercream

rose cupcakes with mint buttercream

cupcakes (makes 24)

3 eggs
1 cup sugar
1/2 cup warm water
2 tbsp rose water
3/4 cup oil
1 3/4 cup flour
2 tsp baking powder

beat the eggs with sugar until pale, fluffy and thick
add water mixed with rose water, oil and flour mixed with baking powder alternately, in 3 portions, mix well after each addition
line a cupcake pan with paper cases, fill them to 2/3 of their height
bake for 10-12 minutes in 180C, check with toothpick if ready
let it cool down and remove the cupcakes from the pan

mint buttercream

I prepared a batch of swiss meringue buttercream from this recipe  – with 2 egg whites, use the amount calculated for 3 egg whites if you like more frosting
& mix in peppermint essence to taste and some green coloring

decorate with fresh mint leaves, I used crushed Parma Violets to decorate, but it’ll be fine without them – they add nice crunch though


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