Raspberry and rose-water is a flavour combination I’ve been a little obsessed with lately. It’s not that far-fetched to see how they work well together seeing as they belong to the same botanical family, Rosaceae with the raspberry coming from the Rubus genus. That’s right, the raspberry is related to the rose. Theres something about the floral notes of the rose-water that brings out the raspberries sweetness. Though the raspberries at the allotment are only just beginning to come into flower and the rose petals are still a thorny while away, this recipe has got me daydreaming for mid-summer and afternoon tea in some fantasy conservatory, some place in the countryside. Forget the old ladies talc scent of rose, get the balance right and enjoy the gentle floral sweetness.
Equipment: 12-hole muffin tray and 12 cupcake/muffin cases. Pipping bag and nozzle, or palette knife.
125g caster sugar
2 eggs, beaten
1 tbsp Vanilla essence
175g Self raising flour
1 tsp baking powder
cup of fresh or frozen (defrosted) raspberries lightly crushed
250g icing sugar
Rose water to taste
pink food dye
- Preheat the oven to 190c/gas mark 5
- Line 12 muffin tin holes with cupcake cases
- cream the butter and sugar until light and fluffy
- add the beaten egg whilst blender is working with a little flour to prevent curdling
- add vanilla essence, mix through
- sift in the flour and baking powder and combine
- fold in the crushed raspberries, gently so not to turn the mix red
- fill the cases with the mix around 2/3 full. An ice cream scoop is great for getting the measures even in each case
- Bake in oven for 10-15 mins until lightly browned and the sponge bounces back
- leave to cool
- whilst cooling prepare the buttercream. cream the butter and rose-water until soft.
- sift in the icing sugar and combine. Work until creamy, firm and to your liking
- add pink food dye and mix until desired shade is achieved.
- Prepare your piping bag or you can just use a palette knife.
- Top the cooled cupcakes with the buttercream
- And finally enjoy!
To pimp your cupcake even more you could decorate with crystallised rose petals or edible glitter.