Rose Chocolate Cupcakes

[schema type=”recipe” name=”Rose Chocolate Cupcakes” author=”Rachel Howard” pubdate=”2013-06-02″ image=”http://www.sundaybaking.co.uk/wp-content/uploads/2013/06/Rose-chocolate-line-700.jpg” description=”Rose cocolate cupcakes filled with a rose flavoured custard” prepmins=”15″ cookmins=”30″ yield=”16″ ]

I’ve baked a few batches of cakes recently without too much research into the recipe. And on each occasion I have been disappointed (icing that tastes of butter…no one needs to eat this!). So this weekend I decided to go back to the trusty Hummingbird Bakery Book. There are so many things I want to try from the newest of their books but this particular batch were for a birthday treat and had to travel the 30 minute journey from home to Weymouth. If you are a regular to my blog, you will know that I have a love of all things chocolate and rose flavoured so this is what I made.

It’s a different recipe to the Turkish Delight cupcakes I made a while back and in my opinion is a richer more decadent one, with rose flavoured custard in the middle!

My sister and her family came over for a BBQ today and we all decided that they would be just as nice without the custard. So don’t let the custard bit put you off trying this recipe….just leave it out if you want a simpler version!

[callout title=Ingredients for the sponge]

• 70g unsalted butter
• 170g plain flour
• 250g caster sugar
• 50g cocoa powder – sifted
• 1 tbsp baking powder
• 1/2 tsp salt
• 210ml whole milk
• 2 large eggs
• 2 tbsp rose water

[/callout]

Method:

• Preheat the oven to 170°C/325°F/Gas mark 3 and line the muffin tins with paper muffin cases
• In a freestanding electric mixer with a paddle attachment (or using a handheld whisk) mix the butter, flour, sugar, cocoa powder, baking powder and salt together until they form a crumb like consistency
• In a jug, mix together the milk, eggs and rose water by hand
• With the mixer on a low speed, gradually pour half of the milk mixture into the crumb mixture and mix thoroughly until combined
• Raise the speed to medium and beat until the batter is smooth and thick with no lumps
• Scrape down the sides of the bowl now and then to make sure everything is mixed well together
• Once all the lumps are gone, turn the speed  back down and gradually mix until the batter is smooth
• Spoon the batter into the paper cases, filling them two-thirds full
• Bake for 20-25 minutes
• Leave to cool slightly before removing them from the tin and cooling on a wire rack

While the cupcakes are baking, make the custard for the filling

[callout title=Ingredients for the custard]

• 330ml whole milk
• 1 tbsp rose water
• 3 large egg yolks
• 60g caster sugar
• 20g plain flour
• 20g cornflour

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Method:

• Place the milk and rose water in a saucepan and bring to the boil
• In a bowl, mix together the egg yolks, sugar, flour and cornflour to make a paste (adding 1 tbsp of the hot milk to this if necessary)
• When the milk has boiled, remove the pan from the heat and mix 4-5 tablespoons with the egg and flour paste, then pour this back into the pan with the remaining hot milk and return to the heat
• Bring back the boil, whisking constantly
• Continue to boil for a further 3-4 minutes to ensure the flour and cornflour are cooked (be careful not to over cook or the eggs will start to scramble!)
• Remove from the heat and immediately pour into a baking tray
• Cover with clingfilm and leave to set and cool

[callout title=Ingredients for the frosting]

• 450g icing sugar – sifted
• 60g cocoa powder – sifted
• 150g unsalted butter – softened
• 60ml whole milk
• 2 tbsp rose water

[/callout]

Method:

• In a freestanding electric mixer with a paddle attachment (or using a handheld whisk) mix the icing sugar, cocoa powder and butter together on a low speed until combined and there are no lumps of butter
• Gradually add the milk and rose water while mixing on a low speed
• Once incorporated, turn the speed to high and beat the frosting until light and fluffy

If you are using the rose flavoured custard, use a sharp knife to make a hollow in the centre of each cupcake (keeping the cut out piece of sponges). Spoon in some custard and then replace the cut out piece of sponge before topping the cupcake with frosting.

This is the best frosting recipe and one that I will never deviate from again. Just replace the rose water with whatever flavouring you want and beat well for the perfect fluffy frosting!