Continuing on...
Rose Water and Raspberry Cupcakes
Makes 12 cupcakes
Rosewater Cupcakes
1 1/4 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
3/4 cup confectioner's sugar
1/2 cup unsalted butter, at room temperature
1 TBSP rose water
2 large eggs, at room temperature
1/2 cup whole milk
Rose Water Glaze (see recipe below)
1 pint raspberries
Sugared Petals, using pale pink rose petals (see recipe below)
Preheat oven to 350 degrees and line a standard 12-cup muffin pan with paper or foil liners.
In a bowl, whisk together the flour, baking powder, and salt. In another bowl, with an electric mixer on medium-high speed, beat the confectioner's sugar and butter together until light and fluffy, 2-3 minutes. Add the rose water and the eggs, one at a time, beating on low speed until combined after each addition. Add the flour mixture in 3 additions, alternating with the milk in 2 additions, beating on low speed until just combined.
Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full. Bake 15-18 minutes, until a toothpick inserted into the center comes out clean. Let the cakes cool in the pan on a wire rack for 5 minutes. Transfer the cakes to the wire rack and let cool completely, about 1 hour.
Rose Water Glaze
1 cup confectioner's sugar, plus more as needed
1 TBSP whole milk, plus more as needed
1 tsp rose water
2 drops red food coloring
In a bowl, whisk together sugar, milk, rose water, and food coloring until smooth; the glaze should be spreadable. If it seems too thick, whisk in additional milk a few drops at a time; if it seems too thin, whisk in additional sugar one teaspoon at a time. Use right away.
Sugared Rose Petals
1 large egg white
24 pink rose petals
1 cup superfine sugar
In a small bowl, whisk the egg white with a few drops of water until foamy. Using a small paintbrush, lightly coat each flower or petal completely with the egg white mixture.
Sprinkle the coated petals evenly with the sugar, covering them completely, and transfer to parchment paper to dry, about 1 hour.
Note: The sugared petals may be stored in an airtight container at room temperature for up to an hour.
Spoon the glaze over the cupcakes. Top each cake with the fresh raspberries and the sugar rose petals, dividing evenly.
White Chocolate and Raspberry Cupcakes
Makes 12 cupcakes
White Chocolate Cupcakes
1 1/4 cups cake flour
1 tsp baking powder
1/4 tsp salt
3/4 cup sugar
4 TBSP unsalted butter, at room temperature
1 large egg, at room temperature
1/2 cup whole milk
3 oz white chocolate, chopped
1 cup raspberries
White Chocolate Buttercream (see recipe below)
White Chocolate curls for garnish (optional)
Preheat oven to 350 degrees and line a standard 12-cup muffin pan with paper or foil liners.
Sift together the flour, baking powder, and salt into a bowl. Using an electric mixer on medium high speed, beat the sugar and butter together until light and fluffy. Add the egg and beat until combined. Add the flour mixture in 3 additions, alternating with the milk in 2 additions, beating on low speed until combined. Add the white chocolate and beat on low speed until just combined.
Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full. Bake 15-18 minutes, until a toothpick inserted into the center comes out clean. Let the cakes cool in the pan on a wire rack for 5 minutes. Transfer the cakes to the wire rack and let cool completely, about 1 hour.
White Chocolate Buttercream
3 large egg whites, at room temperature
3/4 cup sugar
Pinch salt
1 cup unsalted butter, cute into 16 pieces, at room temperature
4 oz white chocolate, melted, and slightly cooled
In a large, clean, heat-proof bowl, combine the egg whites and sugar. Set the bowl over (but not touching) simmering water in a saucepan and heat the mixture, whisking constantly, until the sugar has completely dissolved and the mixture is very warm to the touch (about 160 degree Fahrenheit), about 2 minutes. Remove the bowl from the sauce pan. Using an electric mixer on high speed, beat the egg white mixture until it is fluffy, cooled to room temperature, and holds stiff peaks. The mixture should not look dry. This will take about 6 minutes.
With the mixer on medium-speed, add the salt and the butter, a few pieces at a time, beating well after each addition. If the frosting appears to separate or is very liquid after all the butter is added, continue to beat on high speed until it is smooth and creamy, 3-5 minutes more. Add the melted white chocolate and beat until combined.
Place the raspberries in a small bowl and use a fork to crush them lightly. Spoon the crushed berries on top of the cupcakes, dividing them evenly. Frost the cupcakes with the buttercream, garnish with white chocolate curls.
No comments:
Post a Comment