Ingredients
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1/4 cup butter
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1/2 cup sugar
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1 large Egg
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2-4 tspn Rose crush(Depending how strong you want it)
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4-5 drops Rose essence
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1 cup All purpose flour (Maida)
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1/2 tspn Baking powder
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2-4 tbsp milk
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For buttercream frosting
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1/4 cup butter
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3/4 cup sugarvery fine powder
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3 - 4 drops Vanilla Extract
Directions
Sometimes it is much easier to bake some cupcakes when you are craving desserts. Especially during these COVID-19 lockdown days, it’s been 3 months now that I haven’t had any pastries. My craving keeps increasing day by day, and once I have finished creating a perfect cupcake, it really bursts my stress, though. Buttercream cupcakes are yummy and easy. You can store them in an airtight container for up to 2 days at room temperature if the weather is chill; otherwise, refrigerate. The quantity I have mentioned below serves 4 people, considering they ate two cupcakes at a time. Or say 8 people if each had one. Now that’s a very quick calculative assumption made easy for you to remember.
So let’s go through a simple cupcake recipe flavored with rose milk. The buttercream is made only with vanilla extract for flavoring. In order to achieve a 100% perfect texture for buttercream frosting, always remember two things. Butter should be softened by letting it sit at room temperature, and sugar should be powdered to the finest.
Preparing the batter
So in a big mixing bowl sift together all dry ingredients like flour and baking powder. Mix well and set aside. Now with an electric beater beat the butter and sugar until they are pale in colour and fluffy. Add egg and beat it again. Add the dry ingredients & do not overbeat once you have added the flour. Just give it a slight cut and fold with a spatula. In a separate glass mix the milk, rose essence and rose water together. Pour it into the batter and take a whisk and mix thoroughly. It’s ok to use a beater at this stage on a very low speed. But note that you just stop it immediately the moment you have brought all the mixture together.
Line the cupcake liners in a cupcake tray. Fill the batter with either 1/4 of the mold or half, but don’t go beyond it. Cupcakes require free space to rise. If you make it denser for it to rise, then cupcakes may feel a little tight and hard while you eat. Bake in a preheated oven for 15 mins at 200 degrees Celsius.
Preparing the buttercream
Beat butter and powdered sugar for a good 5 – 7 minutes. Once they look white and fluffy, add vanilla extract. Frost them on cupcakes only when the cupcakes have cooled down completely from inside out. Else, buttercream will drip from everywhere.
Toppings
It’s totally your choice. I mean, who doesn’t love to decorate cupcakes? Even my little daughter, who is a toddler, loves to decorate when she sees cupcakes. It really doesn’t matter whether the frosting is over the cupcakes or below the cupcakes. She would just love to splash the toppings everywhere. I prefer Cadbury chocolates with buttercream frosting. They both are a match made in heaven. and some sprinklers just to make it extra appealing. The second option is, you can also add some roasted dry fruits like cashew , pistachio and almonds in ghee (Clarified butter)
Also check out my buttercream cake recipe with chocolate chunks here.
