Rose milk cupcakes - Rose flavored vanilla cupcakes with rose milk syrup flavoured buttercream. This cupcake recipe is the simpler version of rose milk tres leches cake trending on youtube. Also, buttercream frosting flavoured with rose milk is used for the topping. I'm using an egg-based vanilla cupcake recipe for the cakes, an eggless version can also be used. The same recipe can be used for making vanilla cupcakes with vanilla buttercream frosting without using rose syrup.
Ingredients used:
Flour: I always use pro-nature maida or unbleached APF for the cakes.
Leavening Agents: Kitcheiz Aluminum-free baking powder is used, eggs are used.
Diary: Whole milk, butter are used.
Essences and Sweeteners: Rose milk essence/syrup, white sugar, Sprinkles are used.
Substitutions:
Powdered sugar can be replaced with icing sugar. Use 3/4th cup of icing sugar.
Equipment used: Wide-mouthed bowl, blender, whisk, OTG, muffin moulds
Pre-Preparation.
Preheat OTG at 180C for 10 minutes
Recipe:
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| Rose milk cupcakes |
Baking time: 12/15 minutes
No. of servings: 6
1 cup = 240ml
1 tsp = 5ml
Ingredients with measurements:
For the cupcakes:
Dry Ingredients:
APF - 1/2 cup
Baking Powder - 1/2 tsp
Salt - 2 pinches
Powdered Sugar - 1/4 cup
Wet ingredients:
Egg -1(large)
Rose milk essence - 2 tsp
Butter - 4 tbsp
Whole milk - 1/4 cup
Vanilla Frosting:
Powdered sugar - 1/2 cup
Butter, - 3 tbsp
Rose milk essence - 1tsp
Whole milk - 1 or2 tbsp (optional)
Directions:
1. Sieve flour, baking powder with salt twice.
2. Cream sugar and butter. Add egg. Whisk until incorporated.
3. Mix milk, essence. Mix well
4. Add flour in stages. Mix until no specks of flour are seen.
5. Line the muffin tray with silicone/paper cups. Pour the batter till 3/4 full.
Frosting:
1. Cream butter and sugar.
2. Add rose essence/syrup.
3. Add milk if necessary.
4. Cool it in the refrigerator until use.
Serving:
Pipe the frosting onto the cooled cupcakes. Add some sprinkles for decoration.
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