White Chocolate Cupcakes with Rose Water Buttercream
There have been two ingredients in my cupboard that I have been looking forward to using together. A bottle of rose blossom water and a bar of Green & Blacks white cooking chocolate. Yesterday after sitting making ribbon roses and white ruffle flowers. I decided to quickly make a batch of white chocolate cupcakes.
I followed the White Chocolate Mud Cake recipe from the Women’s Weekly ‘Cupcakes, cheesecakes and cookies’ recipe book and added a little bit of vanilla essence to bring out the flavour of the vanilla in the white chocolate. As usual I made the buttercream without following a recipe adding the rose water to taste.
Here is the recipe.
125g Stork margarine
80g Green & Blacks’ White Chocolate
220g golden caster sugar
75g plain flour
75g self raising flour
1tsp baking powder
1tsp vanilla essence
Preheat the oven to 170 degrees Celsius
1. Melt the margarine, sugar, chocolate, vanilla essence and milk in a pan over a low heat stirring regularly.
2. Cool for 15 minutes.
3. Sift the flours and baking powder then add the egg in to the mixture and whisk until thoroughly combined.
4. Share between 12 cake cases and bake for 30 minutes.
5 Turn out on to a wire rack and leave to cool.
Rose Water Buttercream
500g icing sugar
2 tbsp milk
1-2 tsp rose water
1 tsp vanilla essence
Beat together all the buttercream ingredients and pipe on to the cooled cakes. Decorate with a flower.
I also added a little red food colouring to make the buttercream pink.