Rosewater cupcakes with pink glaze icing
Rosewater cupcakes with pink glaze icing
Some days are just cupcake days! And today is one of them! I’ve felt like eating pink cupcakes for over a week now (as well as skipping in meadows, I know, it’s a bit random). Anyways, so today I relented and decided to make a batch (because after all it is easier to bake cupcakes than it is to find a meadow in Sydney)! Haha.
These cupcakes are so pretty to look at, and will be a definite hit with the girls, who can’t get enough pink in their lives. The actual cupcake isn’t overpowering with rosewater at all, and isn’t over-sweet either, making the pink glaze icing a perfect addition to the ensemble! If you start making the icing once you’ve taken the cupcakes out of the oven and put them onto wire racks, they should be sufficiently cool to ice, once you have finished preparing the icing glaze.
I also love how with this recipe, you can basically throw all the ingredients together at once! Life at this time of the year is already so hectic, it’s nice when things are simple now and then for a change.
Rosewater cupcakes with pink glaze icing
Ingredients:
Cupcakes: 125g butter softened, 3 eggs, 1 ½ cups plain flour, 1 ½ tsp baking powder, 2/3 cup caster sugar, ¼ cup milk, 1 tbsp rosewater
Steps: Preheat the oven to moderate, 180 degrees Celsius.
To make the cupcakes: place the butter and sugar into the bowl of an electric mixer and beat until light and creamy. Add the eggs, flour and baking powder and milk and beat until smooth and a pale creamy colour
Line 12 x ½ cup capacity patty tins with paper patty cases, and divide the mixture evenly amongst the tins. Bake for 18-20 minutes or until cooked when tested with a skewer inserted into the centre of the cupcake. Cool on wire racks.
To make the pink glaze icing: combine together 1 cup icing sugar, 2 tbsp milk and 1 drop of red food dye in a small bowl over a water bath until smooth. Spread immediately onto cooled cupcakes, and top off with candy hearts.
Makes 12
Tip! The icing cools and hardens quite quickly, making it hard to spread. A simple trick is to keep a mug of boiling water on hand, and dip the knife you are using to spread the icing, periodically into the water. It works wonders, giving your cupcakes a beautiful smooth finish~!
