Thursday, May 6, 2010

Raspberry Rose Cupcakes

Photography by  Rob Palmer

Cupcakes don't come more impressive or more deluxe than these ones, decorated with crystallised roses.


1/2 cup butter, at room temperature
1 x 85g pkg Raspberry Flavoured Jelly Crystals
2 Tblsp sugar
2 eggs
1 cup self-raising flour, sifted
1/4 cup plain flour, sifted
2 Tblsp milk
Icing sugar (for dusting)

Frosted Rose Petals:

1 egg white
1/4 cup sugar
2-3 medium fresh roses, petals separated (see note)

Rose Icing:

1/2 cup sugar
2 Tblsp water
1 egg white
1/2 tsp rosewater essence

Preheat oven to 350°F. Line twelve 1/3 cup capacity muffin pans with foil or paper baking cups.

Use an electric beater to beat the butter, jelly crystals & sugar in a small bowl until pale & creamy. Transfer to a large bowl. Add the eggs, 1 at a time, beating well after each addition. Stir in half the combined flour & half the milk. Stir in remaining combined flour & milk.

Divide the mixture among the lined pans. Bake in oven for 20-25 minutes or until a toothpick inserted into the centres comes out clean. Set aside for 2 minutes to cool before transferring to a wire rack to cool completely.

To make the frosted rose petals, lightly whisk the egg white in a bowl. Place the sugar on a plate. Lightly brush 1 petal with egg white. Dip in the sugar to coat. Place on a baking tray. Repeat with remaining petals, egg white & sugar. Set aside for 1 hour or until dry.

To make the rose icing, place sugar & water in a small saucepan over medium heat. Stir until sugar dissolves. Increase heat to high. Bring to the boil. Reduce heat to medium-high (see tip) . Simmer for 2 minutes or until syrup thickens & a sugar thermometer reaches 116°C or "soft ball stage". (If you don't have a thermometer, drop 1 teaspoonful of syrup into a glass of cold water. If the syrup becomes a soft ball, it's at soft ball stage.) Use an electric beater to beat the egg white in a small bowl until firm peaks form. Pour the syrup over the egg white. Beat for a further 3 minutes or until the mixture is cool. Beat in the rosewater essence.

Spread the rose icing evenly over the cupcakes. Arrange the frosted rose petals on top. Dust with icing sugar to serve.
Notes:

Bought roses are for decoration only, not edible. For edible petals, use freshly picked, pesticide-free roses.

For a brilliant white icing, don't overcook the syrup in step 5 or it will go golden & turn into toffee.
Makes 12 cupcakes.

Source
Good Taste - September 2008, Page 93
Recipe by Kathy Knudsen

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