6
May
2010
0

Buttermilk Cupcakes with Rosewater Frosting

Guilt. Is there any better reason for a cupcake baking spree?  For the past few weeks ive been having this constant niggling feeling that im supposed to be somewhere that im currently not. The other night that feeling was particularly strong and, as I got a phone call from my friend while I was sitting at home in my onesie (yes, I said onesie) the penny dropped. We had dinner plans. As I answered the incoming call, I braced myself for the inevitable “Katie where are you? Im at the restaurant!” What I heard was actually “Hey, just checking that we’re still on for dinner tomorrow.” Thank. God. I just have to say here that I love my friends, they put up with so much from me!

Cue onslaught of guilt about how awful a friend I am. Guilt that only a sugar fix could cure.

Truth be told I didnt really need an excuse to bake these. I had been wanting to try a new cupcake recipe for a while and, for want of a new recipe I thought i’d try to revamp an old one! Donna Hay, the fate of my cupcaking rests on your shoulders.

I cracked out the amazing Donna Hay Chocolate Buttermilk Layer Cake recipe and substituted the cocoa for flour. The cupcakes ended up with the same luscious moistness as the chocolate cake and they tasted pretty damn good to boot! The only problem was that they looked a little bit grey inside. Not the lovely yellow or cream that vanilla cupcakes usually have. Hmm. Any suggestions? Please comment, i’d love to hear!

p.s. the rosewater icing was so yummy! Like turkish delight…

p.p.s. arent the spoons cute?! Easter present from my boyfriend <3

Buttermilk Cupcake – Adapted from Donna Hay’s Chocolate Buttermilk Layer Cake

Ingredients

1 cup (250ml) water

125g butter

2 1/3 cups (300g) plain flour

1 tsp bi-carb soda

2 cups (440g) caster sugar

2 eggs

1/2 cup (125ml) buttermilk

1 tsp vanilla extract

Method

1. Melt butter and water together

2. Place flour, bi-carb and sugar in a bowl, and whisk in the butter mixture

3. Add the eggs, buttermilk and vanilla and mix until smooth

4. Divide the mixture between patty pans and bake for 30ish minutes (keep your eye on these, your oven might be faster or slower than mine!)

Rosewater Frosting

Ingredients

2 cups (300g) icing sugar

10g butter

1 tsp rosewater

1 tbsp milk

pink food colouring

Method

1. Chuck everything into a bowl and mix! Add more milk if the icing is too dry and more icing sugar if its too wet. What could be simpler?

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3 Responses

  1. Barbara

    I love the idea of a rosewater icing…it’s so feminine and pretty. I have cooked with rosewater before, actually have a bottle of it. Am going to try it on my regular vanilla cupcakes when next I make them.

    (Love Donna Hay. But have no suggestions about changing her recipes…I’ve found that most recipes in baking are difficult to change. Someone more knowledgeable will come up with a solution, no doubt!)

  2. Katie

    Hi Barbara, I would totally recommend rosewater icing, im a convert! The only thing I would say is that you might not need to put as much in as the recipe says, I put the whole teaspoon in and it really did taste like turkish delight. If you like your flavours a little more subtle I would suggest trying half a teaspoon and upping the amount if you want more flavour. Goodluck with your cupcakes!

  3. Pingback : Icing rosewater | Gilardin

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