Comments on: White Chocolate and Rosewater Cupcakes

By: cupcakes

cupcakes — Fri, 16 Dec 2011 22:02:12 +0000

these cupcakes are beautiful! how many cups is 100 ml of cream?

By: Marita

Marita — Sat, 23 Apr 2011 08:37:03 +0000

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.

By: Recipe: Pink Lamingtons | tasted by two

Recipe: Pink Lamingtons | tasted by two — Tue, 02 Nov 2010 21:53:07 +0000

[...] keeping with our office’s Melbourne Cup tradition, we all brought in a plate of something sweet to celebrate the big [...]

By: Jess

Jess — Fri, 05 Mar 2010 00:17:08 +0000

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

By: Ms. Taste

Ms. Taste — Fri, 22 Jan 2010 00:29:56 +0000

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!

By: Adelina

Adelina — Fri, 15 Jan 2010 21:01:01 +0000

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?

By: Ms. Taste

Ms. Taste — Mon, 21 Dec 2009 23:56:33 +0000

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.

By: alessia

alessia — Mon, 21 Dec 2009 20:15:37 +0000

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.

By: ButterYum

ButterYum — Wed, 11 Nov 2009 19:18:12 +0000

Totally adorable… love the color and flavor combination!!!

ButterYum

By: campgrenada

campgrenada — Wed, 11 Nov 2009 10:34:07 +0000

Wow, so pretty!