Rose Lane cupcakes

 

I saw a recipe for these Rosewater cupcakes and when I was walking past the rose garden out the front of our building on Rose Lane, I thought it was the perfect inspiration, further perfected when Pete brought me this pink rose last night.

The method is a little different to how I normally bake cupcakes, but I trusted that the Hummingbird Bakery would know what they were talking about!

Combine 80g of butter with 280g of sugar, 240g of flour, 1 tablespoon of baking powder and a dash of salt. I found it easier to just combine this with my hands rather than a mixer, as the goal is to get the mixture to be like breadcrumbs. In a separate bowl combine and whisk 240ml of milk, 2 eggs and 1 tablespoon of rosewater. Add 3/4 of the wet ingredients to the dry ingredients and mix with electric beaters until combined. Add the remaining milk mix and beat until smooth and creamy.

Bake in a moderate oven for about 15 minutes, or until golden brown.

I just used a regular butter cream icing and added a drop or two of rosewater to give it a slight rose flavour.

Holly and Jason are about to pop over for a sneaky Tuesday night dessert, I hope they like them!!