Oh so pretty and fragrant — almost too good to eat! I find that just a hint of rose flavour is enough, so when making the icing start with a small amount and add more if desired.
MAKES 12
1 cup + 1 Tbsp (240g) caster sugar
1¾ cups + 1 Tbsp (225g) plain flour, sifted
1 Tbsp baking powder
½ tsp salt
125g unsalted butter, softened at room temperature
¾ cup + 1 Tbsp (200ml) milk, at room temperature
2 large free-range eggs
1 tsp rosewater
1 cup (120g) frozen raspberries
TO DECORATE
1 batch rosewater buttercream icing (see page 236)
unsprayed miniature roses
Turkish Delight, chopped
Preheat the oven to 180°C (160°C fan-bake). Line a 12-hole muffin tray with cupcake cases.
In a large bowl, whisk together the dry ingredients with a handheld electric mixer until thoroughly combined. Add the softened butter in small pieces and continue beating until the mixture resembles breadcrumbs.
In a separate bowl, place the milk, eggs and rosewater and whisk together well. Add a third of this mixture to the dry ingredients and mix well, scraping down the sides of the bowl to ensure everything is incorporated. Repeat this twice until everything is incorporated.
Divide the mixture between the cases, filling to at least two-thirds full. Then poke 3–4 raspberries into the middle of the batter.
Bake in the middle of the oven for 20–25 minutes, until a skewer inserted into the centre of the cupcakes comes out clean or they bounce back when lightly pressed.
Cool in the tray for 10 minutes before transferring to a wire rack to cool completely.
When cool, ice with the rosewater buttercream icing and decorate with the roses and Turkish Delight.
These cupcakes will keep for up to 3–4 days in an airtight container in the fridge. Bring them back to room temperature before serving.
Bluebells Cakery Classics Karla Goodwin
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