My Iranian friend gave me a jar of lovely Rose Jam. I used it to make these cupcakes. These cupcakes had very subtle flagrance of the Rose. You could add Rose flavour such as Rose Essence if you have any. I decided to decorate them with Whipped Cream mixed with the Rose Jam, but I struggled because my hands were very shaky. Decorating is getting too difficult. I am quite sure you can do a much better job. By the way, the cupcakes tasted lovely.
Makes
12 Cupcakes
Ingredients
Batter
125g Butter *softened
1/2 cup Caster Sugar
2 large Eggs *at room temperature
1 & 1/2 cups Self-Raising Flour
1/2 cup Milk
Rose Water OR Rose Essence *optional
3 to 4 tablespoons Rose Jam
Rose Cream
*Note: The amount of Rose Cream can be 1/2 depending on how you decorate cupcakes.
1 cup Thickened Cream
3 to 4 tablespoons Rose Jam
Red Food Colouring *optional
Method
- Preheat oven to 170℃. Line a 12-hole medium-size muffin tin with paper cases.
- Beat softened Butter in a mixing bowl with a whisk until smooth. Add Sugar and beat until creamy. Add Eggs, one at a time, beating well after each addition.
- Gently fold in Flour with a spatula or a large metal spoon, add Milk and Rose flavour if you add it, and mix to combine. Then add Rose Jam and roughly combine.
- Spoon the mixture into paper cases. Bake for about 20 minutes or until golden and cooked through. Transfer onto a wire rack and cool completely.
- Whip Cream until soft peaks form, add Rose Jam and a few drops of Red Food Colouring, and whip well until firm peaks form. Decorate the cooled cupcakes with the Rose Cream.
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