To celebrate the launch of our latest fragrance, dreamy Summer Rose, we’ve whipped up a batch of gorgeously fluffy, super easy Rose Cupcakes. Adapted from this recipe on bakingmad.com, we’ve tweaked until it’s even simpler and just as rosily delicious!
Ingredients:
For the Cupcakes
200g unsalted butter
200g golden caster sugar
30mls St Kitts Herbery rose syrup
4 medium eggs
200g plain flour
1tsp baking powder
For the Topping
200g cream cheese
100g unsalted butter
600g icing sugar
10mls rose syrup (plus extra for drizzling)
5 drops pink food colouring (optional)
Method
– Preheat the oven to Gas mark 4 (180C)
– Beat together the butter and caster sugar until light and fluffy
– Add the eggs one at a time, stirring well until fully combined
– Sift in the flour and mix well
– Fill your cupcake cases with the mixture and bake for 20minutes or until golden brown and firm to the touch
– Leave to cool on a wire rack
– Drizzle the top of the cupcakes with some rose syrup (this is optional- it does make them taste very strongly of rose!)
– To make the icing, put the cream cheese, butter, rose syrup and icing sugar in a bowl and mix until light and fluffy (this is easiest in an electric mixer but a fork works just fine)
– If using, add the pink food colouring and mix well
– For beautiful results, place in a piping bag and ice (for those like me who run out of patience, they taste just as good with the icing spooned on)
That’s all there is to it! If you’re after something a bit more chocolate-y, replace 50g of the flour with cocoa powder and top with a rose chocolate ganache!