Beautiful Lemon Rose Water Cupcake
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Ingredients
for
24
- Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 1 ¼ tsps pure vanilla extract
- 4 fresh eggs
- 3 cups cake flour (sifted)
- 1 Tbsp Baking powder
- ½ tsp salt
- 1 cup milk
- For Buttercream Frosting
- 1 cup butter (at room temperature)
- 2 tsps pure vanilla extract
- 4 cups powdered sugar (sifted)
- 1 pinch salt
- ¼ cup milk (or heavy cream)
- gel or paste Food coloring (yellow and green)
Preparation steps
1.
Preheat the oven to 350 degrees F. Line muffin tins with paper or foil liners.
2.
Using an electric mixer set on medium-high, cream the butter until light and fluffy. Add the sugar and cream together until light and fluffy. Gradually, add the vanilla and eggs; mixing well. Sift the dry ingredients together; add the dry ingredients to the butter mixture alternating with the milk.
3.
Divide batter between lined muffin tins, filling them three-quarters full. Bake until cake tester inserted in centers comes out clean, about 20 to 25 minutes. Rotate tins halfway through the baking process, to promote even baking. Remove from oven; cool in pan on wire rack for 15 minutes. Remove cupcakes from pan and let cool completely before frosting.
4.
For Buttercream Frosting:
5.
In the bowl of your electric mixer, or with a hand mixer, beat the butter at medium-high speed until smooth. Beat in the vanilla extract.
6.
Reduce the mixer speed to low: gradually beat in the sugar and salt. Scrape down the sides of the bowl as needed. Add the milk and beat to combine. Then, on high speed, beat frosting until it is fluffy and completely smooth (about 10 minutes). If not using right away, store in an airtight container and refrigerate. Bring to room temperature before using and re-whip.
7.
Using gel paste tint portions of frosting with desired food color. Fill a pastry bag with buttercream. Using a rose petal tip create flower using a flower nail or directly on cooled cupcake. If using a flower nail, gently lift the rose off the nail using a clean offset spatula and transfer to cupcake. Using a star tip, accent the circumference of the rose with green tinted buttercream. Serve.
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