These cupcakes are a taste sensation – seriously good. The combination of flavours is a little different but they taste a little like indian gulab jamuns, which is what I have adapted them from.
I then decided to add another flavour in the shape of white chocolate shavings on top, but as it’s just a little garnish, it only adds to the depth of flavour, I think!
I actually used cardamom essence and rose essence to make these cupcakes, (ie I only added a drop or two, as the flavour is concentrated) but I realise that these are not widely available, so using cardamom pods and rosewater should make the recipe accessible to most.
As with all my recipes, feel free to mix/match/swap other flavours too. I was thinking of substituting orange for the rosewater – will let you know how that turns out!
In the meantime, enjoy!
Rose and Cardamom Cupcakes
Ingredients
For the cupcakes
- 120 g plain flour sifted
- 1 tbsp baking powder
- 1/4 tsp bicarb of soda
- 125 g unsalted butter
- 115 g caster sugar
- 1 tsp vanilla extract
- 2 large free range eggs
- pinch of salt
- 1.5 tbsp cardamom infused milk
For the cardamom infused milk
- 50 ml milk
- 1/2 tbsp cardamom pods lightly bruised
For the buttercream
- 150 g unsalted butter softened
- 180 g icing sugar sifted
- 1-2 tbsp whole milk
- 1/2-1 tsp rosewater according to taste
- pink food colouring optional
- grated white chocolate to decorate optional
- rose petals optional
Instructions
For the cardamom infused milk
- This will make more milk than you will need but it's best not to mess with the ratios. Put the milk and the cardamom pods (which are bruised), into a small pan over a medium heat and bring to a simmer, for 2 minutes. Remove from the heat, and let cool. Strain once cooled, and set aside.
For the cupcakes
- Pre heat the oven to 170C (160 fan) and beat the butter and sugar in a large bowl.
- Add the eggs, one at a time, mixing continuously.
- Now add the sifted dry ingredients (flour, baking powder, bicarb, salt), slowly, to the mixture.
- Add the 1.5 tbsps of cardamom infused milk and the vanilla extract, and stir to combine.
- Fill two cupcake trays with cases and add the mixture, until the cases are 1/2 full. Be careful not to overfill – the dough will rise and run over the cases if you do!If there is excess mixture, just fill more cases!
- Bake for 15-20 minutes. Check they are done by inserting a skewer down to the bottom of one cupcake, If it comes out clean, the cakes are done. If it still has mixture on it, it needs a bit more time
- Let the cupcakes cool for a few minutes before removing from the trays and set aside on a wire rack
For the buttercream
- Meanwhile make the buttercream. Beat the butter with an electric whisk until soft and fluffy – around 3-4 minutes.
- Add the sifted icing sugar gradually to the butter, making sure it is fully incorporated by whisking continuously.
- Stir in the rosewater and add the pink food colouring very gradually, according to what hue of pink you want. Add the milk in stages until you reach the consistency you desire. It musn't be too runny.
- Once the cupcakes are cool, decorate them using the buttercream icing in a piping bag with a closed star nozzle – this will five that rose shape.
- Sprinkle with the white chocolate shavings and rose petals and then enjoy your gorgeous creation!
