Chocolate Rose Cupcakes
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
Ingredients
for
12
- For the cupcakes
- 2 eggs
- ½ cup light brown sugar
- ½ cup unsalted butter (melted)
- 1 cup milk
- ½ tsp vanilla extract
- 2 cups all-purpose flour
- ½ cup cocoa powder
- ½ tsp Baking powder
- ½ cup Chocolate chip
- For the buttercream
- ⅔ cup unsalted butter
- 3 ½ cups powdered sugar
- ⅔ cup Crème fraiche
- ½ tsp Rose water
- pink Food coloring
- To decorate
- 12 candied Rose petal
How healthy are the main ingredients?
eggPreparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 12 hole muffin tin.
2.
Whisk the eggs and sugar in a mixing bowl until combined. Whisk in the butter and milk, followed by the vanilla.
3.
Sift in the flour, cocoa and baking powder and stir until blended. Stir in the chocolate chips.
4.
Spoon into the paper cases and bake for 20-25 minutes, until just firm to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
5.
For the buttercream: beat the butter until soft and creamy. Sift in the icing sugar alternately with the creme fraiche and beat well until thick and creamy. Stir in the rosewater and a few drops of pink food colouring.
6.
Spoon into a piping bag and pipe in a circular motion on top of the cakes to form rose shapes. Place a candied rose petal on each cake.
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