Baking Valentine's Week: Prepare Rose Cupcake At Home To Kick Start This Special Week
Celebrate Valentine’s Week with a touch of elegance by baking delicate Rose Cupcakes — perfectly sweet, fragrant, and a treat for the senses. Here’s how to make these floral delights at home.
Ingredients
- 1.5 Cup For Cupcake: All-Purpose Flour
- 1 Cup Sugar
- 0.25 Teaspoon Baking Soda
- 0.25 Teaspoon Baking Powder
- 160 Gram Salted Butter (At Room Temperature)
- 3 Piece Eggs
- 3 Teaspoon Vanilla Extract
- 0.5 Cup Sour Cream
- 0.5 Cup Milk
- 1 Pound For Buttercream: Unsalted Butter at Room Temperature
- 8 Cup Confectioners' Sugar
- 0.5 Cup Cream
- A drop of Pink Food Colour
Main Procedure
For Cupcake: In a large mixing bowl, sift together the dry ingredients.
In a medium mixing bowl, combine the wet ingredients.
Mix the wet into the dry until barely mixed. At the very end, fold in the sprinkles with as little mixing as possible.
Fill cupcake papers halfway with the mixture.
Bake for 25 minutes at 340°F, or until the centres are springy to the touch. The baking time is determined by the size of your cupcakes.
For Buttercream: Beat the butter until light and fluffy, then add the sugar a cup at a time, beating well after each addition. Mix in the cream until the desired consistency is achieved.
Divide the buttercream into two batches and add the pink food colouring to one of them.
Fill a piping bag with both colours of buttercream.
Create a cone of buttercream on the cupcake with a spatula.
Make a cone out of the frosting and pipe it onto the cupcake.
Make the rose by drawing little arcs with the tip that progressively increase in size as you go closer to the flower's edge.