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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1 tspn Rose essence
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2 tspn rose water
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1/4 tspn Vanilla Extract
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1 cup All purpose flour (Maida)
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1/2 tspn Baking powder
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1/4 cup + 2 tbsp milk
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For buttercream frosting
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1/4 cup butter
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1/2 cup sugarvery fine powder
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3 - 4 drops Vanilla Extract
Directions
When nothing feels right Just go to kitchen and bake some cupcakes
Sometimes it is much easier to bake some cupcakes when you are craving for desserts. Especially during this COVID-19 lock down days, its been 3 months now 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. Butter cream Cupcakes are yumm and easy. you can store them in an airtight container for up to 3 days in room temperature. The quantity i have mentioned below serves 4 person considering if they ate two cupcakes at a time. or say 8 person if each had one. Now that’s a very quick calculative assumption for you guys…
So lets go through a simple cupcake recipe flavored with rose milk. The butter cream is made only with vanilla extract for flavouring. in order to achieve a 100% perfect texture for buttercream frosting always remember two things. Butter should be softened by letting it sit on room temperature and sugar should be powdered to 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 over beat 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 into the batter and take a whisk and mix thoroughly. Its ok to use a beater at this stage on a very low speed. But note that you just stop it immediately the moment when you have brought all the mixture together.
Line the cupcake liners in a cupcake tray. fill the batter either 1/4 of mould 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 little tight and hard while you eat. Bake on a preheated oven for 15 mins at 200 degree Celsius.
Preparing the buttercream
Beat butter and sugar for 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 butter cream will drip from everywhere.
Toppings
Its 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 cupcake. she would just love to splash the toppings everywhere. i prefer cadbury chocolates with butter cream frosting. they both are match made in heaven. and some sprinklers just to make it extra appealing. 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.
