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Floral rose cupcakes
It’s a standard vanilla sponge cupcake with rose-infused American Buttercream. American buttercream is a stiff buttercream that forms a “crust” and helps define the details of the “rose” piping.
YIELDS
12
Ingredients
Cupcakes
- 1 1/4 cups all-purpose flour
- 1 1/4 teapsoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup buttermilk, or plain kefir, room temperature
Frosting
- 1 cup unsalted butter, softened to room temperature
- 4–5 cups powdered sugar
- 1/4 cup heavy cream, or whole milk, at room temperature
- 1 teaspoon rosewater
- Salt, to taste
Directions
Cupcakes
- Preheat the oven to 350°F and line a cupcake/muffin pan with cupcake liners
- In a medium bowl, whisk together one and a quarter cups of flour, one and a quarter teaspoon of baking powder, and half a teaspoon of salt. Set flour mix aside
- In the bowl of an electric mixer, beat butter and sugar on medium-high speed for five minutes until thick and fluffy, scraping down the bowl as needed
- Add eggs one at a time, beating well with each addition then scrape down the bowl. Add two teaspoons of vanilla and beat to combine
- Reduce the mixer speed to medium and add the flour mixture in thirds alternating with the buttermilk, mixing to incorporate with each addition. Scrape down the bowl as needed and beat until just combined and smooth, and don't overmix. Divide the batter evenly into a 12-lined muffin or cupcake pan, filling two-thirds full.
- Bake for 20 to 23 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in the pan for five minutes, then transfer them to a wire rack and cool to room temperature before making the frosting.
Frosting
- With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about two minutes.•Add four and a half cups of confectioners’ sugar, the heavy cream, and rosewater. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for two full minutes. Taste.
- Add a pinch of salt if the frosting is too sweet•Add up to half a cup more confectioners’ sugar if the frosting is too thin or more heavy cream if the frosting is too thick (add only one tablespoon at a time, beat together, then taste and add more if desired).
Assemble and Serve
- Using a piping bag fitted with a 2D closed star tip, pipe the buttercream frosting onto the top of the cooled cupcakes, starting from the centre and working outwards in a circular fashion until you hit the edge. Serve and enjoy!
