Strawberry roses cupcake: vanilla bean cupcake with strawberry filling and a rosewater chocolate buttercream frosting

So cupcakes with rosewater !! I read couple of blogs that did it but I really wouldn’t know if I dint try it 😉 hence te strawberry roses cupcake.. It’s a vanilla bean cupcake with a strawberry filling and a rose water -white chocolate buttercream frosting !

Ingredients

Cupcakes

(Makes 10 cupcakes)

  • Cake flour – 110gm
  • Butter – 100gm
  • Sugar – 100gm
  • Eggs – 2 large
  • Baking powder- 1 teaspoon
  • Vanilla extract – 1 teaspoon
  • Vanilla pod – 1/2 pod
  • Buttermilk – 120ml

Strawberry filling

  • Strawberries – 200gm / 8-10 larger ones
  • Sugar – 5 tablespoons
  • Water -1 tablespoon
  • Lemon zest – pinch

Rose water chocolate buttercream frosting

  • Butter – 100gm
  • Icing sugar – 150-175gm
  • Rose water – 1 teaspoon
  • Vanilla extract – 1/2 teaspoon
  • White chocolate – 100gm
  • Electric pink food colour (optional)

Method

Cupcakes

  • Preheat the oven to 190 degree Celsius and line the muffin tin with cupcake liners.
  • Cream the butter and sugar until fluffy and light.
  • Beat in the eggs one at a time until light and airy.
  • Add the baking powder, vanilla extract and vanilla pod.
  • add the flour and buttermilk in batches and beat until completely incorporated.
  • Fill in the batter in the cupcake liners to about 2/3rd. Bake for about 20-25 minutes, check from about 18 minutes with a tooth pick.

Once baked, let it cool on the cooling rack.

Don’t they just look so delicious!!

Strawberry filling

  • Chop the strawberries into small pieces.
  • In a small pan, add the strawberries, sugar, water and lemon zest.
  • Cook for about 20 minutes on medium to high.
  • The strawberries will become sorta jelly/ jam texture.
  • Let it cool.

Rose water chocolate buttercream frosting

  • On a pan with simmering water, melt the white chocolate. Let it cool a tad bit. Keep aside
  • Cream the butter until pale and fluffy.
  • Add a small batch of the icing sugar. The icing sugar is added in small batches.
  • Beat in the melted white chocolate
  • Add the vanilla and add in more icing sugar.
  • Add 1/2 teaspoon of rose water first and check if it’s flavor is strong enough. I used 1 teaspoon and I think you can use 1/2 a teaspoon more to make it stronger. But this is something of a personal choice of flavors.
  • Add the last batch of icing sugar, whip until the required consistency.
  • Add the electric pink colour to give it a pop!

Once the cupcakes, the filling is cooled.

Core the cupcake using a cupcake corer or a knife.

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