Sunday, 25 March 2012

Rose cupcakes: perfect girls night recipe

(recipe below)

I spy the Rose cupcake recipe in the Primrose Bakery book and I can’t wait to try it out. A friend’s birthday provides the perfect opportunity and I set to work. Unlike Hummingbird recipes these are more your proper English style buns, albeit still catering to the current trend for cakes the size of your head, rather than the fairy cakes of my childhood. I had presumed, looking at the ratio of ingredients, that these might not have the rise of the Hummingbird cakes but I needn’t have worried, no sooner had the muffin tin been incarcerated in the oven than the mixture started making a break to the ceiling. In order to get a smooth frosting I have to cut the tops off the cakes to level them a bit. Waste not want not I reason and eat them all, the sponge tastes amazing!

For some strange reason, the frosting recipes in the book are for 15-20 cakes, and all the cake recipes make 12 (or in my case 11) buns, but I press on. What I end up with is enough frosting to coat the Matterhorn (or any other horn for that matter). I finish them off with some of the crystallised rose petals I have made the day before. I am left with 11 delicately fragranced piles of sugary buttery pink loveliness.

I travel to the party, buns ensconced in their bespoke cupcake carrier, which looks suspiciously like a cat carrier. I start to believe I actually have pet cakes. It’s amazing how many people will take this as a cue to talk to you.

Tip: if you’re ever feeling lonely take to public transport wielding baked goods and you will never be in want of friends.

I arrive feeling smug at my beautiful creations only to discover I am not the only cupcake contributor. My opponent clearly feels the same way and some kind of strange bun off ensues:

Round One: name as many famous bakeries as you can in one minute. “Mine are Magnolia (the mother of all bakeries), are yours Hummingbird?” she enquires “No” I concede “They’re Primrose”. “Oh, I haven’t heard of them.” I am crushed.

Round Two: Picture round – produce pictures of professional cakes/cakes you have made on your Smartphone. I get a bonus mention of Choccywoccydoodah in and thus win.

Tie Break: I lose miserably as it is revealed she has a relative who owns a cupcake bakery.

I concede gracefully and shove one of her cakes down my throat. I have to give it to her, they look and taste amazing and I make a mental note to add Magnolia to the out of control Amazon wishlist I have dedicated solely to all things kitchen. If anyone wants to help me with my habit feel free to make a purchase. Just £10 buys you the self-righteous satisfaction of keeping an Administrator from poverty.

The rest of the evening passes without trouble, although every time one of us leaves the room it does allow the other the chance to try and push our cakes on the already full guests. “I don’t like cake” wails Emmy-Lou. “You’ll like these ones, they’re chocolate”. “No, I only like them warm with custard”. “Harumph”. 100 Kat points to Em for staying loyal ;)

Rose cupcakes

110g unsalted butter (room temperature)
225g golden caster sugar
2 large eggs
150g self-raising flour, sifted
125g plain flour, sifted
½ teaspoon rosewater (or to taste)
120ml semi-skimmed milk (room temperature)

1. Preheat oven to 160C (fan) or 180C (regular). Line a 12 hole muffin tray with cases

2. Cream the butter and sugar until the mixture is pale. Add the eggs, one at a time, mixing for a few minutes after each one.

3. Combine the flours in a separate bowl.

4. In a separate jug mix the rosewater and the milk, testing the strength as you go.

5. Add a third of the flour to the creamed mixture and beat. Pour in one third of the milk and beat again. Repeat until all ingredients are combined

6. Spoon the mixture into the cases, to about 2/3rds full and bake for 25 minutes or until golden brown

7. Leave to cool for 10 minutes and then turn out onto a cooling rack. And ice...

Rose buttercream icing

115g unsalted butter (room temperature)
4 tablespoons semi-skimmed milk (room temperature)
1 tsp vanilla extract
500g(!) icing sugar, sifted
½ tsp rosewater
pink food colouring

1. In a large mixing bowl, beat together the butter, milk, vanilla extract and half the icing sugar until smooth.

2. Gradually add the remainder of the icing sugar and beat again until the buttercream is smooth and creamy.

3. Add the rosewater at the end and beat thoroughly. If you want pink icing, add a tiny drop of pink food colouring.


Kelly said...

Kat I love your blog! I can't stop reading it and I'm even going to try out a recipe or two.. :) it reminds me of that film Julie and Julia! Plus very jealous of your trip to Nobu - and I am obsessed with cooking programmes and The Great British Bakeoff.. I was bought the book for Christmas so I have no excuse really but to try some recipes! Keep blogging it's entertained me no end! x

Katharine Balyuzi said...

Ah, thank you! I LOVE Julie and Julia, I watched it for the millionth time the other day. Have you read her original blog? It's quite different from the film, a LOT more sweary! You used to be able to see it still on the internet, but today I can't find it. I'll let you know if I do find the original link, it's worth a read xx

Kelly said...

No but I would like to! Thank you :-) xx

Katharine Balyuzi said...

Try this and let me know if it works, it comes up on mine. Then, if you have FAR too much time on your hands look at this:

nuts! xx