Our office decided to spend Melbourne Cup inside this year and we were each asked to bring in some afternoon tea. I immediately decided on cupcakes, a safe and reliable option after failing at four disastrous batches of macarons the weekend before.
With a simple vanilla cake bottom, the cupcakes have a deliciously light white chocolate and rosewater buttercream frosting.
Vanilla Cupcakes (makes 24)
(Adapted from the food blog, Umeboss.
1 1/2 cups self-raising flour
1 1/4 cups plain flour
225g unsalted butter
2 cups caster sugar
4 eggs
1 cup milk
1 tsp vanilla extract
1. Preheat oven to 175 degrees celsius. Cream the butter until smooth. Add sugar gradually, and beat well until fluffy, about 3 minutes.
2. Add the egg, one at a time. Beat well after each addition.
3. Shift in the 1/3 of dry ingredients. Mix it through, and then add the 1/3 of milk + vanilla. Continue adding alternatively, and mix through at each addition. Be careful not to overmix.
4. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full.
5. Bake for 20 to 30 mins, or until it springs back when you press lightly at the top of the cake.
6. Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack.
White Chocolate and Rosewater Buttercream (makes 24 cupcakes)
225g unsalted butter
200g white chocolate
2 tsp rosewater essence
100ml cream
1/2 cups milk
2 tsp vanilla extract
6-8 cups Icing Sugar
1. Heat cream in a small saucepan. Once it’s close to boiling, remove from heat and add the white chocolate pieces. Stir until chocolate is dissolved. Add in the rosewater essence and mix well.
2. Place 4 cups of icing sugar in a bowl, add all other ingredients. Using an electric mixer, beat up till smooth and creamy.
3. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency.
4. Add the white chocolate and rosewater mixture to the buttercream and mix well.
5. Fill a piping bag with frosting and pipe onto cool cupcakes.
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18 comments
oh *drools* Going to have these for my birthday!
I hope you saved me one.
perfectly pretty in pink, that frosting looks incredibly fluffy.
Wow… these cup cakes look divine. I love how the icing looks very well whipped. Good job!
These cupcakes are gorgeous!
Oh my…
I’m not sure if I want to eat them or stare at them all day. D;
Wow, so pretty!
Totally adorable… love the color and flavor combination!!!
ButterYum
are these measurements i can use in america? it may sound like a stupid question, but i’m having conversion issues and wondering why some things are in teaspoons, but others are in milliliters.
Thanks for all your lovely comments. I have this recipe on high rotation and definitely recommend it!
Alessia – I had to adapt this recipe from different sources so that’s why there’s a discrepancy between the cups and millilitres. 100mls of cream is roughly equal to 1/3 cup and 4 teaspoons.
Absolutely love the frosting color! The recipe looks quite similar to one from Magnolia vanilla cupcake recipe, which is pretty good, I Think!
What size of frosting tip did you use to create such cute frosting, if you don’t mind me asking?
Hi Adelina, I used a Wilton #1C tip (got it for $5 on eBay). Any of the #1 series tips should give you a nice layer of frosting though!
Hi, was just searching for a cupcake filling and came across your page. This icing looks so unique and delicious!
Just wondering if you added pink food colouring or if the rosewater essence made it pink. If I wanted to make this in green icing, could I leave out the rosewater and add green food colouring? But would it have to be the powder (chocolate) food colouring or would the normal one be okay? Thanks 
[...] keeping with our office’s Melbourne Cup tradition, we all brought in a plate of something sweet to celebrate the big [...]
I made these cup cakes and they were light and fluffy and lasted 7 days in the fridge. The only problem I had was with the icing – was too runny. Next time I would use far less milk and add just a little bit at a time to make sure I get the right consistency. I added a few drops of red coloring to get the color a nice pink.
thanks for such a lovely recipe.
these cupcakes are beautiful! how many cups is 100 ml of cream?
[...] syrup but went for a slightly different icing. After searching a little on the internet I found this recipe for a White Chocolate and Rosewater Buttercream. At first I thought I couldn’t taste [...]
[...] syrup but went for a slightly different icing. After searching a little on the internet I found this recipe for a White Chocolate and Rosewater Buttercream. At first I thought I couldn’t taste [...]