Pages

Rose Cupcakes

Click the link below for related post:
rose cupcakes with raspberry cream and raspberry jam filling
Yield: 12 cupcakes

Ingredients:
90 g unsalted butter
3/4 c sugar
3 eggs
1 1/4 c all purpose flour
3/8 t baking soda
3/8 t salt
144 ml milk
1 1/2 t vinegar
15-20 ml rosewater
red food coloring

Procedure:
  • Mix the milk and vinegar, then set aside. This is your liquid ingredients.
  • Mix the flour, baking soda and salt, then set aside. This is your dry ingredients
  • Cream the butter and sugar until light and fluffy.
  • Mix in the eggs one at a time making sure each egg is well incorporated with the creamed butter before adding the next.
  • Add a third of your dry ingredients; mix until well combined.
  • Add half of your liquid ingredients; mix until well combined.
  • Add another third of your dry ingredients; mix until well combined.
  • Add the last half of your liquid ingredients; mix until well combined.
  • Add the last third of your dry ingredients; mix until well combined.
  • Lastly, mix in your rosewater, and enough red food coloring to give your cupcakes a nice pink blush.
  • Line your muffin pan with cupcake liners, then divide the cupcake batter equally among the 12 cups.
  • Bake on a 350 F preheated oven for 20-25 minutes.
Bon app├ętit, 
Charlotte

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...