Why hello there my sweet honey buns!
By golly gosh how I’ve missed you! It’s been such a long time since we had a good old catch up over a hot cup of tea and something from the cake tin. If you aren’t too much of a busy bean this afternoon I’d absolutely love you to stay a wee while. I’ve got my prettiest tea set at the ready, so I’ll pop that kettle on right away, then we can have a good natter and a giggle whilst nibbling on cupcakes in the garden. Now how does that sound?
Mummy angelcake has been trying very hard to grow some pretty flowers in our little garden this summer. Mainly in an attempt to deter away for my dads patchy grass (which is looking very similar to his hair situation!) but also to add a summery pop of colour to our tiny hideaway. There’s something incredibly charming about looking up to an abundance of bright blooms from the kitchen window whilst washing up the mountains of cake bowls that seem to breed out of nowhere. It’s just like peeking through the tiny hole of a kaleidoscope into a world of crystal rainbows!
It is my love for all things flower power that inspired today’s recipe post . I recently went on a stroll round one of our local gardens with my mamma, where I fell in love with its whimsical rose gardens. From hot blush pinks to the creamiest of yellows, there was a rose in every shade of beautiful and with scents to match those of sweetest most luxurious Turkish delight.
As soon as I left I simply had to bake something, and these delicate piped rose cupcakes seemed to be the perfect nod to my time pottering in the gardens. Ive used my favourite cupcake recipe based on one from my Lola’s cupcake book. The addition of buttermilk adds a gorgeous moistness to the sponge, making cupcakes that are lighter and fluffier than a single dandelion clock gliding in the breeze. There’s also a hidden centre oozing with a sweet strawberry compote, making these cupcakes the most scrumptious summer time treat and perfect for picnics and tea parties
When it comes to the buttercream roses, you can make them as vibrant or as simple as you like. I opted for a subtle peachy pink because these are my favourite types of rose as they always make me think of summer weddings! But why not try combining brighter shades such as orange and red or pink and purple for a more dramatic effect, or you can even just stick to one simple shade if you don’t like the tinted style.
Either way these cupcakes will always look beautiful and taste even better! Now…let’s poor that tea out and you can tell me all about your holibobs!
Makes 14 cupcakes
For the cakes
175g softened butter
250g caster sugar
200g self raising flour
1tsp baking powder
1 tsp vanilla bean paste
175 ml sour cream (or ass 1tbsp white wine vinegar to 150ml milk and leave to thicken for 10 minutes)
For the Strawberry Compote
250g strawberries, hulled and chopped
100g caster sugar
juice of half a lemon
2 tbsps cornflour
For the Buttercream
200g softened butter
400g icing sugar
1 tsp vanilla bean paste
a few drops of red food colour
Stage 1 : Cupcakes
1. Preheat your oven to 180°c/160°c Fan/Mark 4 and line a 12 hole muffin tin with cupcake cases.
2. Place the butter and sugar in a bowl and cream together with an electric whisk or free standing mixer for about 3 minutes until very pale and fluffy. Add the vanilla bean paste and mix again
3. Now add the eggs, one at a time beating thoroughly between each addition.
4. Sift the flour and baking powder into the bowl and mix again until smooth. Now add the sour cream and mix until just incorporated and you have a nice smooth batter.
5. Divide the mixture between the cupcake cases, filling them to no more than two thirds full (about 55g batter in each). You should have some extra mixture left over which you can use for more cupcakes after the first batch is baked.
6. Bake the cakes in the oven for 15-20 minutes or until golden and a skewer comes out clean when inserted into the centre. Leave the cakes to cool completely for at least one hour before icing.
Stage 2: Compote
1.Place the strawberries, lemon juice and sugar in a small pan over a medium heat and stir constantly for about 2 minutes until the strawberries become soft and release their juices.
2.Simmer for a further two minutes before adding the cornflour. Stir to mix and let the pan bubble for a minute or so to help cook the cornflour. You should be left with a nice thick compote with pieces of strawberries suspended in it.
3.Pour the compote into a bowl and place in the fridge to cool until later.
Stage 3: Buttercream
1. Beat the softened butter with a hand whisk or free standing mixer until super duper soft and pale in colour. Add half the icing sugar and beat on a low speed to mix. Add the remaining icing sugar and beat again for a good 5 minutes until your buttercream is silky soft and almost white in colour
2. Add the vanilla bean paste and milk and beat again.
3. Take 1 tablespoon of the buttercream and put it in a separate bowl. Add a tiny drop of red food colouring and give it a good mix to turn the buttercream to your desired shade of pink.
4. Spoon the pink buttercream into the piping bag fitted with a closed star nozzle and spread it around the inside of the bag so it acts like a lining for the white buttercream. Now spoon the rest of the white buttercream into the bag.
Stage 4 : Assembly
To assemble the cupcakes, use a sharp knife or apple corer to hollow out a small section in the centre of each cake, being careful not to go all the way down to the bottom.
Teaspoon small amounts of the strawberry compote into the centre and then place the tops back on to cover it. Dont worry if it’s a bit messy and the compote oozes out a little!
Now take your piping bag and hold it vertically above the centre of one of the cupcakes. Starting from the centre and working outwards in a spiral, pipe the buttercream onto your cupcakes, creating a tinted rose effect. Continue with the remaining cakes.
and voila! enjoy my lovelies x