Rose water cupcakes
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Rose water cupcakes
- Prep time:
- 25 min
- Cook time:
- 25 min
- Serves:
- Makes 24 cupcakes
Rose water cupcakes have a delicate floral flavour for the ultimate afternoon tea
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Tips and suggestions
- Cooks Tips...
- Need tips for how to ice cupcakes? Take a look at our step-by-step photo guide for how to frost cupcakes
Decorate with sugar flowers for a special occasion.
Ingredients
For the rose water syrup
- 50 g golden caster sugar
- 1 tsp rose water, such as Nielsen-Massey
For the cupcakes
- 200 g unsalted butter, softened
- 200 g golden caster sugar
- 1 tsp rose water, such as Nielsen-Massey
- 4 medium eggs, lightly beaten
- 200 g self-raising flour
For the rose water buttercream icing
- 200 g cream cheese
- 100 g unsalted butter, softened
- 600 g icing sugar
- 1 tsp rose water
- pink food colouring, as a paste (optional)
How does this work?
CloseIt's simple.
With just one click, all these ingredients will be put into a basket on mySupermarket.co.uk.
You can select the products you need, compare prices and choose the retailer you wish to buy them from. Or you can leave them in your basket and come back later to buy items from other recipes.
One thing is for sure though, you are guaranteed to find the best value.
Method
1. For the rosewater syrup: Place the golden caster sugar in a pan with 4 tablespoons water and simmer for a few minutes until the sugar has dissolved, then take off the heat and set aside to cool. Once cool, stir in the rose water.2. For the cupcakes: Preheat the oven to 180C/160C fan/gas 4 and line a 24-hole cupcake tin with cases. Using an electric mixer or mixing bowl and whisk, beat the butter and golden caster sugar together until pale and fluffy, then whisk in the rose water. Reduce the whisk speed and slowly add the eggs, along with 1 tablespoon of the flour to prevent the mixture from curdling.
3. Once combined, add the remaining flour. Using a piping bag or ice-cream scoop, divide the batter between the cupcake cases. Put in the oven for 20 minutes, or until lightly golden and firm to the touch. Transfer the cupcake tin to a wire rack and add some sugar syrup to the top of each cupcake. Once completely cooled, remove the cupcakes from the tins.
4. For the buttercream frosting: Put the cream cheese, butter, rose water and icing sugar in a mixing bowl and slowly mix together until light and fluffy. Add a few drops of pink colouring until you reach the desired shade, if using. Place in a piping bag to ice the cupcakes, or use a spoon.
Want to try more cupcakes? Take a look at our cupcake recipe collection
This recipe is classed as easy
Avg User rating
3.67 / 5 (30 votes cast)
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