Rose and White Chocolate Cupcakes

Name: Rose and White Chocolate Cupcakes
Cuisine: British
Ingredients: ¾ cup plus 2 tablespoons (175 g) superfine sugar; 3 free-range eggs; 1⅓ cups (175 g) cake flour; ½ teaspoon baking powder; 3½ oz (100 g) white chocolate, chopped; 7 tablespoons (100 g) butter, at room temperature; ¾ cup plus 1½ teaspoons (100 g) confectioners’ sugar, sifted; ½ teaspoon pure vanilla extract; Few drops rose water; Pink natural food coloring, as needed; Small roses or rose petals; Small roses or rose petals

Preparation info

Makes
24
mini or 12 large cupcakes

Difficulty
Easy

Appears in

Tea at the Palace

By Carolyn Robb

Published 2022

About

The perfect size for afternoon tea, these pretty, little cupcakes are especially welcome when there is a large selection on offer and you want to try a little of everything! The white buttercream is flavored with vanilla, while the pink has a splash of rose water in it.

Ingredients

For the Cupcakes

¾ cup (170 g) butter, at room temperature
¾ cup plus 2

Europe
United Kingdom
Cake
Vegetarian
Low fat
Low calorie

Method

To make the cupcakes, preheat the oven to 350°F (180°C). Line 24 mini muffin cups or 12 standard muffin cups with paper liners.

In a large bowl, using an electric mixer, beat together the butter and sugar on medium speed until light and creamy. Beat in the vanilla and then add