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.
Fill in the strawberry filling
Fill up a piping bag and frost the cupcakes. Voila your strawberry roses cupcakes!
Happy baking
xx