Tuesday, May 14, 2013

Recipe of the week: Rose water cupcakes with cream cheese frosting for two!

Recipe of the week

These cakes you can easily make in 30 minutes. It tastes delicious and you can share it with your sweetheart, whether it's your lover, a friend, your kid or your tummy ;) It's an ideal recipe for anyone wanting to enjoy some cake without having to eat for 12 or invite them.

Rose water cupcakes with cream cheese frosting 
(makes just 2 cupcakes!)

Made for Motherday 2013


1 egg white
25 grams sugar (I use cane sugar but granulated sugar is fine too)
30 grams of butter, melted
30 grams flour
1 gram baking powder, 1/4 teaspoon
a pinch of salt
10 ml vanilla
10 ml rose water (If you don't have it, no worries, just substitute more vanilla)
+/- 15 ml of milk

50 grams cream cheese
50 grams of butter at room temperature
sugar to taste

Preheat the oven to 175 degrees Celsius (350 Fahrenheit). Put two paper liners in a cupcake/muffin tin.
Mix the egg white and sugar together with a fork about a minute. Add the vanilla and the butter and stir until combined. Now add the flour, baking powder and salt and stir until it's smooth. Use your fingers to get the lumps out if necessary (or sieve the flour and baking powder before hand).
Stir in the rose water and lastly the milk. Don't let the batter become too watery (is that a word?? you understand me right.), it has to be a syrupy consistency. Divide the batter over the two paper liners.

Bake the cupcakes in the center of the oven until the look dry and feel springy to the touch, at least 12 minutes (check every 5 minutes after that). Take the tin out of the oven and let the cupcakes cool in it, preferably on a rack. You can now eat them all warm and yummy, or you can let them cool completely and frost them or better yet, put them in an airtight container in the fridge overnight and frost and eat them the next day.

To make the cream cheese frosting: Beat the butter until it's light and airy (takes a few minutes). Then beat in the cream cheese until it's mixed well. Add the sugar one tablespoon at a time and see what you think. Some like it sweeter, go with what you like :) You can then choose to dye the frosting a pretty color, I sometimes use turmeric (curcuma) for a gorgeous yellow color.
Cover the frosting and keep in the fridge until use. 
Either use a spoon to dollop the frosting on the cupcakes as I did with mine or use a piping bag if you want more control.
Separately both cupcakes and frosting can be kept in the fridge for a few days in an airtight container.

Make it beautiful!

© Taart&Art 2013

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...