Rose is one of my favourite flavours for sweet things, alongside my since-childhood other love, pistachio (which back then I referred to as 'green' flavour). It's delicate and fragrant and is a nice change from chocolate and the usual other 'pink' flavours. I once made rose ice cream which is what I ended up with after making a Le Creuset recipe for a rose souffle which was frozen. It may not have turned out to as intended, and even if my texture needed a bit of refining (it did), the flavour was gorgeous. And of course you can't have had a macaron without trying the rose at some point.
Last week I was invited to an evening with Nielsen-Massey, who make the most premium extracts available, and Master Patissier Eric Lanlard which I am unfortunately not able to attend due to the fact that there is 400km between where I live and London (and the train companies are not sympathetic to this fact when pricing routes). However, Nielsen-Massey sent me a recipe for simple and delicious rose water cupcakes that use their Rose Water Extract, (RRP from £4.49 at Sainsburys and Waitrose) so we can make our own. And if you're more of a savoury person, floral-inspired baking and Turkish cooking are key foodie trends for 2013 and the rose water extract compliments both of these perfectly, so you can put that bottle to good use beyond a specific cake craving.
Here's the step-by-step, and don't forget to top it with a pretty pink petal!
Nielsen-Massey Rose Water Cupcake Recipe
Preparation time: 25 minutes
Baking time: 25 minutes
Ingredients for the cupcakes:
200g Unsalted butter, softened
200g Golden caster sugar
1tsp Nielsen-Massey Rose Water
4 Medium eggs, lightly beaten
200g Self-raising flour
Rose water syrup, recipe as below
Rose water syrup recipe
Place 50g golden caster sugar in a pan with 4tbsp of water.
Simmer for a few minutes until dissolved, then take off the heat and set aside to cool. Once cool stir in 1tsp Nielsen-Massey Rose Water.
Ingredients for rose water buttercream frosting:
200g Cream cheese
100g Unsalted butter, softened
600g Golden icing sugar
1tsp Nielsen-Massey Rose Water
Pink food colouring paste (optional)
1. Preheat the oven to 180C, fan 160C, gas mark 4. Using either 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 a tbsp of the flour to prevent it from curdling.
2. Once combined, add the remaining flour. Using either a piping bag or ice-cream scoop, divide the batter between the cupcake cases and place in the oven for 20 minutes, or until lightly golden and firm to the touch. Leave the cakes to cool a little on a wire rack then add some sugar syrup to the top of each one.
3. Once completely cooled, remove from the tins. To ice, put the cream cheese, butter, rose water and golden icing sugar in a mixing bowl and slowly mix together until light and fluffy. If using, add a few drops of pink colouring until you reach the desired shade. Place in a piping bag and ice accordingly.