3 February 2013

Blackberry and Rose Cupcakes

'The Very Best Of Prince'

I've always wanted to use rose water in a recipe, the smell reminds me of Indian sweets. Mum is in the motherland and I'm incredibly jealous. She is most definitely surrounded by
sun, fresh curry, coconut water and alphonso mango pulp. 

I made these for a lovely bunch of gardeners planting plum and cherry trees near where I live. Everyone deserves a treat after a day's hard work.

One happy and content customer.

Recipe for 12 flavoursome cakes:

125g butter
125g caster sugar
125g self raising flour
1 tsp baking powder
2 medium eggs
2 tsp rose water or 1 tsp rose essence
1tsp vanilla essence
20g oatbran
2 tbsp semi skimmed milk
70g fresh blackberries (keep 12 to one side)

250g royal icing
Purple colouring
Raspberry jam
Pink glitter for that extra sparkle.


Preheat oven to 180°c, line 12 hole cupcake tin with cases.
: Cream butter and sugar until fluffy.
: Add eggs, flour, baking powder, rose water, vanilla essence and continue whisking.
: Fold through oatbran, 50g of blackberries, making sure the blackberries have been mashed into the mixture. 
: Scoop into cases and bake for 20 minutes.
: Once springy to touch, take out to cool.
: Meanwhile roll out icing, knead until soft and add drops of colouring until you achieve a marbled effect (2 drops). Using a small scone cutter, cut 12 circles and put to one side.
Microwave one tablespoon of jam and spread onto each cupcake, top with icing and a fresh blackberry dipped in jam, so it doesn't fall off.

The taste?
Sweet, aromatic and wholesome.

ê Favourite song
'Diamonds and Pearls'