By Ms. Taste
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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