Rose Cupcakes

Until the awesome Hummingbird Bakery book, Cake Days, I had never contemplated the idea of making a cupcake with the fragrant hint of...flowers. But knowing how reliable the recipes from this book are, it would have been silly not to try such an intriguing recipe. Very silly indeed, because they were delicious! Be warned: the frosting is the kind you want to make just to eat with a spoon. 

Rose Cupcakes 
(The Hummingbird Bakery: Cake Days)


For the cupcakes:
80g unsalted butter, softened
280g caster sugar
240g plain flour
1 tbsp  baking powder
1/4 tsp salt
1 tbsp rose water
240ml milk
2 large eggs


For the frosting: 
500g icing sugar
160g unsalted butter
3 tsp rosewater
50ml milk


Preheat oven to 190C. Line a muffin tin with 12 cases. Beat together butter, sugar, flour, baking powder and salt together on a low speed with an electric mixer, until the consistency of breadcrumbs. Mix rosewater with milk in a jug and add the eggs - whisk together. Pour three-quarters of this milk mixture into the dry ingredients and beat on a low speed, followed by the rest of the milk mixture. Divide between muffin cases. Bake for 18-20 minutes then cool completely. 
Make the frosting: 
With an electric mixer beat together the icing sugar and butter until butter mixed in but mixture powdery. Mix the rosewater with the milk and gradually pour into the beaten icing sugar and butter. Beat until light and fluffy.