Light and Fluffy Rosewater Cupcakes with Scrumptious buttercream Frosting

Coinciding with the Diamond Jubilee, I felt an elegant cupcake would be perfect!

Rosewater is a flavouring which many have never tried, it works beautifully with white chocolate or on its own. It is hard to describe this sweet, fragrant essence, but if you can imagine the taste of fairy floss (cotton candy) while standing in a garden of roses, their light but sweet fragrance wafting across the garden which is being tended too by Manu Feildel himself, then your close! 

Fantasies aside, this flavouring happens to also be quite the miracle worker. It can take a plain, simple recipe.. or chef.. to something resembling a fine feat of the renaissance.. Very little talent or patience required!

 I would rate this recipe 5 stars for its simplicity, yet wonderful result, loved by young and old! You'll have these darlings whipped up in under 10 minutes, baked in 20 and iced in 5! 

Perfect for parents and the busy alike who want it to still seem like they made that extra bit of effort. 

What You'll Need

1 1/2 Sticks/175g Butter

1 cup sugar

1 tsp vanilla extract or essence

1-1 1/2 tsp Rosewater essence 

4 eggs, beaten

1 1/2 cups Self-Raising flour

For the delectable buttercream:

5 tbsp/ 75g Butter

1 1/3 cups/ 175g confectioners' (icing) sugar

1 tsp Vanilla extract or essence

1. Preheat the oven to 350˚F/ 180˚C/ Gas Mark 4. Place paper cases, or well grease a 12-hole muffin tin. 
2. Cream the butter and sugar in a mixing bowl until light and fluffy. 
3.  Stir in the vanilla and rosewater. Gradually beat in the eggs. 
4. Gently fold through the flour. 
5. Spoon into muffin tin and bake for 20 minutes, depending on your oven this may take more or less time, they're ready when they're just golden, risen and firm.
6. Allow to cool, on wire rack or in the fridge. Definitely allow to cool before icing. 
7. For the buttercream, beat the butter in a bowl until creamy.
8. Beat in the icing sugar and vanilla. 
9. For an easy yet lovely touch, pipe the icing onto your cupcakes, otherwise spread on gently with a knife.

These cupcakes are a great base for some simple decoration such as topping each cake with 1 fresh raspberry or half strawberry, or something in season all year round like sprinkles or lightly arranged cachous. 

Either way these cupcakes are stress free to make and taste absolutely marvelous! The sweet and heavenly rosewater perfectly mingles with the creamy vanilla topping. 

Tips

* Rosewater mixes best with neutral flavours, as on its own it really stands out, because of this it is best not to go overboard 2-2 1/2 tsp max! 

* If these are intended for a children's or young ones party, ditch the paper cases, you'll just have to find them all later and try using a mini muffin tin instead! They're a bit easier for the little ones who just want a quick sweet treat. 

* WARNING! It is near impossible to resist eating the batter or the cupcakes prior to icing, they are simply divine!

Enjoy your drop into heaven and the acclaim and compliments that are sure to follow! 

Rosie.x