Prep Time: 15 minutes
Cook Time: 25 minutes
- 100g plain flour – sifted
- 2 1/2 tbsp unsweetened cocoa powder
- 140g caster sugar
- 1 1/2 tsp baking powder
- pinch of salt
- 40g unsalted butter – at room temperature
- 120ml whole milk
- 1 egg
- 1/4 tsp pure vanilla extract (I use vanilla paste)
Method for making the sponge:
- Preheat the oven to 170°C/325°F/Gas mark 3
- Put the flour, cocoa, sugar, baking powder, salt and butter in an electric mixer with a paddle attachment (or use a handheld whisk) and beat on a slow speed until you get a sandy consistency and everything is combined
- Whisk the egg, milk and vanilla extract together in a jug
- Slowly pour half of the milk mixture into the flour mixture and beat to combine. Turn the mixer to high to get rid of any lumps
- Turn the mixer down to a low speed and slowly pour in the remaining milk mixture
- Continue to mix for a couple of minutes until the mixture is smooth. Do not overmix
- Spoon the mixture into the paper cases until two-thirds full
- Bake in the preheated oven for 20-25 minutes
- Leave the cupcakes to cool slightly in the pan before turning onto a wire rack to cool completely.
OPTIONAL: Once cooled, I cut out a small piece of cake from each one and added a spoonful of cadbury’s chocolate spread – just to add another depth of chocolateness and goo to the cupcake!
- 500g icing sugar
- 160g unsalted butter, softened
- 3 tsp rosewater
- 50ml whole milk
Method for making the buttercream:
- Using the electric whisk or mixer with the paddle attachment, slowly beat together the icing sugar and butter until the butter is completely mixed in (mixture will still be powdery at this stage)
- Mix the rosewater with the milk
- With the machine still running, gradually pour this into the beaten icing sugar and butter
- Once added increase the speed to high and whisk until light and fluffy
OPTIONAL: I also added some pink food colouring. Gel food colourings are much better as they don’t affect the consistency of the mix. If you only have liquid colouring don’t use too much! I also topped with pink edible glitter…well, they are for valentines day afterall!
These cupcakes went down really well. And surprisingly , it was the men that commented on them the most (I know men love any cake, but these were pink with sparkly bits on them!) so I would definitely say they were a success.
As a child, my mum used to get rose water from the chemist. It came in a plain brown glass bottle and she used it with cotton wool to cleanse her face. The smell of rose brings these memories back for me…I would always to try and pinch it for myself!
If you also have a love for the rose flavour, try the following drinks…
- 25ml rose syrup and 25ml baileys – pour over ice and you have a wonderful turkish delight cocktail
- 20ml rose syrup, 60ml grapefruit juice – pour over ice and add tonic water. A lovely refreshing non alcoholic drink. Also good with pineapple juice!
And you could even go one step further. Lush Cosmetics have a wonderful spa treatment called The Comforter. An amazing hot chocolate scrub followed by a warm massage with rose scented serum. Pure bliss….you should really try it. I couldn’t stop sniffing my arms after my treatment!