Rose Cupcake with White Chocolate Frosting Recipe

This year I've decided to pay for a long distance feline medicine education course which involves a lot of reading and a monthly assignment to finish by the end of the month.

For the past 15 years I've been a last minute kind of assignment person. I work best in a pressure cooker (yes, I've been watching a lot of masterchef) and July 31st 2012 I was at it again, hurrying to submit my assignment before the stroke of midnight. In order to be this rushed usually involves a lot of procrastinating. I dream of going for a jog, or baking and even at one desperate moment - doing my taxes.

Well today I went for that run and made these yummy rose flavoured cupcakes with white chocolate and cream cheese frosting. I love the first of every month. It's the time of the month that is furthest from having to submit another assignment. Those taxes however suddenly don't look as appealing. Maybe tomorrow.

Cupcakes Recipe

• 120 g Plain flour
• 140 g Caster Sugar
• 1 1/2 teaspoons Baking powder
• Pinch Salt
• 40 g Unsalted butter, room temp
• 120 ml Whole milk
• 1 Egg
• 1/4 teaspoon Vanilla Extract
• 1 teaspoon Rosewater 

Method

1. Preheat the oven to 170c. Fill a 12-hole muffin tin with paper cases.

2. Put the flour, sugar, baking powder, salt and butter in a medium size bowl and beat with an electric mixer on slow speed until you get a sandy consistency, and everything is combined. 

3. Gradually pour in half the milk and beat until the milk is just incorportated.

4. Whisk the egg, vanilla extract, remaining milk and rosewater together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated. Continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.

5. Spoon the mixture into the paper cases until two-thirds full and bake for 20-25 minutes or until light golden and the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack.

White chocolate Cream Cheese Frosting

• 200g white chocolate (I used Cadbury Dream block)
• 100ml Thickened cream
• 250g Cream Cheese
• heat cream in a small pan (do not boil!)

Method

1. Beat cream cheese until smooth and fluffy

2. Add hot cream to white chocolate and allow to sit for a couple of minutes before stirring to achieve a smooth and homogenous consistency

3. Mix chocolate and cream cheese and continue to beat. If mixture is too soft at this stage, refrigerate for an hour and beat to achieve a fluffy consistency.

4. Top completely each cooled cupcake with an elegant swirl of white chocolate frosting. See here for a good video for a rose frosting decorating demonstration.