ingredients (12 ):
Cupcakes:
100 g butter
1 egg
0.5 dl sugar
1 tsp vanilla extract
3.75 dl flour
2 tsp baking powder
0.5 teaspoon salt
1.8 dl milk
200 g white chocolate, chopped
Buttercream:
200 g unsalted butter, room temperature
450 g powdered sugar
1/4 tsp salt
1.5 Tbsp heavy cream
0.5 Tbsp rose water
pink food color (optional)
How to:
Cupcakes:
Preheat oven to 180C. Prepare cupcake tin with butter and cupcake liners.
Using a double-boiler, melt the white chocolate and the butter and set aside.
Sift together the dry ingredients and set aside.
Place the egg and sugar in the bowl and beat on high until fluffy. Add vanilla, milk and white chocolate mixture and mix. Then slowly add in the dry ingredients as well. When fully combined, pour the batter into the prepared tin and bake for 18-20 minutes.
Buttercream:
Beat the butter on a medium speed until smooth. Mix in the rose water and salt on a low speed. (If you don’t like rosewater just add bit of vanilla extract instead).
Slowly add in the powdered sugar, 1dl at a time. Alternate with small splashes of cream, and mix on a low speed. Mix until the ingredients are fully incorporated, and the desired consistency is reached.
Put half of the butter cream into a piping bag with 1M-tip. Push the sides together so buttercream covers all the piping bags sides. Then add a small amount of pink food coloring to the rest of the buttercream. Open up the piping bag and try to push the pink colored cream into the middle (between the white sides). This will make your roses extra beautiful when you pipe them out.
