These grown-up cupcakes are delicate and flavourful and are bound to impress any guests. The rosewater is complimented by creamy vanilla buttercream making these the ultimate afternoon tea cupcake. Fluffy and light, they’re not too rich but still have a lovely taste which makes a refreshing change from chocolate-heavy cupcakes. When it comes to rosewater, a little goes a long way, so if you prefer a stronger taste, have a go at experimenting using different amounts of teaspoons and find what amount is just right for your taste buds.
- 100g softened butter or margarine
- 200g caster sugar
- 3 egg whites
- 200g self-raising flour
- ½tspn vanilla extract
- 1tspn rosewater
- For the buttercream:
- 50g softened butter
- 150g icing sugar
- 2tsp milk
- 1tpn vanilla extract
To make this cupcake recipe, preheat oven to 180°C/350°F/Fan 160°C/Gas Mark 4.
Line a muffin tin with 12 cupcake cases.
Cream together the butter and sugar.
Add the egg whites ones at a time and beat thoroughly between each addition.
Add the flour a third at a time and mix until just combined.
Add the vanilla extract and rosewater and stir through.
Fill each cupcake case two thirds full.
Bake for 15 to 20 minutes, or until a cocktail stick inserted into the centre of the cake comes out clean.
Remove from the oven and transfer to a wire rack to cool.
When cool, prepare the butter cream by beating the butter until smooth.
Add the icing sugar a quarter at a time and beat thoroughly between each addition, adding the milk to loosen the mixture if needed.
Lastly beat in the vanilla extract and smooth or pipe over the cakes.
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Rosewater can be substituted for Orange Blossom Extract for a delicate zesty flavour.