Its been along time since I've posted something in the blog .... Surely my time management skills sucks ..:(
You start to do something then hop on to another and then another .... another ... another... then nothing is completed and you think "what am I doing ?".... Well there is no other answer other than .... "Time Management Skills Sucks"....
So, I had to force myself to make something quickly, get on with the pics and then post it as quickly as possible....
But even though it is a quick cook and post schedule there should be something interesting for the readers and visitors for this blog [I am hoping that there are some readers /visitors for this tiny space or is it just my belief !!!! I don't know]...
So here comes "Rose Chocolate Cupcakes" ... for my lovely sister who is visiting me. She loves chocolate and I like rose flavour. So this cupcake has both flavours ... Basically this is a cake recipe but making cupcakes is more fun for some unknown reason ...
And then there is fondant [ready-made]. Actually I don't have any experience using fondant, so started with some simple flowers just to decorate the cupcakes.
I did learn a valuable lesson ... Do not put fondant on whipped cream icing as the colour from the fondant starts to bleed into the icing which doesn't look very nice. So please kindly stick on buttercream icing or use the fondant to cover the cupcakes/cakes completely with a thin sugar syrup coating on the cakes as a means of sticking the fondant to the surface.
For the cupcake:
Unsalted butter: 225 gm.
Self raising flour: 225 gms.
Baking powder: 1 tsp.
Medium eggs: 4.
Vanilla extract: 1 tsp.
Golden caster sugar: 200 gms.
Rose water: 1 tsp.
Cocoa powder: 1 tbsp.
Pink food colour: few drops.
Milk Chocolate chips [optional]: a handful.
For the Icing:
Double cream: 250 ml.
Condensed milk: 3-4 tbsp.
Pink food colour: a few drops.
1.Preheat the oven to 180 degrees C/ fan 170 degrees C/ 350 degrees F/ gas mark 4. Line cupcake tray with paper cases.
2.Sift the flour and baking powder into a bowl.
3.Add the butter, eggs, vanilla and sugar.
4.Beat until blended. Don't overbeat as we want a light sponge.
5.Take half the batter into a seperate bowl. Add the pink food colour and rose water and mix gently.
6.Add the cocoa powder and chocolate chips into the remaining batter and mix gently.
7.Add the rose flavoured batter into the chocolate flavoured batter and mix twice.
8.Scoop out the batter and fill upto two-thirds of the cupcake cases. So in each cupcake you would have a bit of both flavours.
9.Bake for 12-15 minutes until well risen and springy to touch.
Cool and get the icing ready.
Whip the double cream with the condensed milk, and pink food colour until it comes to a whipped cream consistency. Apply a generous layer on the cupcakes to cover the top portion. Keep aside.
For the fondant flowers:
Ready made fondant : I packet [200 gms].
Pink food colour paste: as required.
Icing sugar: 2-3 tbsp.
Green food colour: 1-2drops.
Water: 1- 11/2 tbsp.
Slightly knead the ready made fondant just to make it soft. Add the food colour little by little into the fondant to get the colour intensity you want and mix well. Roll the fondant to around 5 millimeter in thickness.
Cut out flower shapes and keep them seperately. Of course you will get a lot of flowers, just dry them out in open air and store in zip lock bags for upto 2 months. Mix the icing sugar with water and food colour. Take the icing mix in a small icing bag and trim the edge so that you have a tiny opening. Place tiny drops in the middle of the flowers and allow them to dry.
Decorate the cupcakes with the fondant flowers ....
Scribbled by Reva