Vanilla Cupcakes With Rose Frosting | Easy Cupcake Recipe

I m terribly late. When i say terribly late, i mean it. That s with this post. I ve been meaning to write this post since the last Monday and i simply couldnt bring myself to sit down and begin writing. Anyway i guess it was destined to happen today. And the kids have spared me a little time. I m not being bombarded with questions on Keats and Gibran. That s truly monumental respite.

Well, lets leave all that melancholy aside and think a little romantic, shall we? Its Valentines Day in 3 days and what better way to celebrate your love than with frosted cupcakes. And that why, we all chose frosted cupcakes for Valentines Day for Groovy Gourmets, February Edition. I chose to keep things simple and made the basic vanilla cupcakes. Spiked it up a little with chocolate and made some delicious rose frosting. Simple yet rewarding is how i would call my cupcakes. And cute too. Yeah, cute definitely.

Recipe For Vanilla Cupcakes

Ingredients:

Cake flour:
Maida 1 cup
Corn flour 2 tbsp

Cake flour 8 tbsp levelled
Sugar 5 tbsp powdered
Baking powder 1/2 tsp
Baking soda 1/4 tsp
Salt 1/4 tsp
Butter 1/4 cup softened and at room temperature
Vanilla extract 1 tsp
Curd 1/2 cup fresh and at room temperature
Chocolate chips a handful

Frosting:

Butter 1/3 cup softened and at room temperature
Icing sugar 1 cup
Cream 1 tbsp
Rose extract or rose water 1 tsp
Fresh rose petals 4 to 5 shredded
Pink food coloring a drop or two

Directions:

Lets make the cake flour first.
Measure 1 cup of flour carefully and remove 2 tbsp from it.
Now add 2 tbsp of corn flour to this and sift twice.
Your cake flour is ready. We ll need 8 tbsp of cake flour for this recipe. So measure and set aside.
Preheat oven to 180 C
In a mixing bowl, cream butter and sugar until fluffy.
Now, to this add the curd and vanilla and mix well.
In another mixing bowl, sieve together the cake flour, salt, baking powder and baking soda.
Now gently fold in the dry mixture into the wet mixture in three batches.
Add the chocolate chips and fold again gently.
Grease a muffin pan or line them up.
Add about 1.5 tbsp of batter to each groove until 1/2 full.
Bake in a preheated oven for 15 to 17 mins or until the cupcakes have risen and a skewer inserted comes clean.
Let them cool completely.

In the mean time lets make the frosting.

In a mixing bowl, place the butter, icing sugar, cream and whisk till fluffy.
Add the pink food coloring, rose extract and fresh rose petals and whisk on high speed for one more minute.
Once done, transfer all this into a zip loc bag.
Now, cut one edge of the bottom of the bag slightly and pipe the icing on the cake.
Make sure the cake is completely cool before you begin frosting.
I went a little fancy and used my icing bag and cake nozzle. You can do that too if you want.
Serve immediately.

In case you are a newbie froster like me then chill the cakes before you frost them. And practise a few strokes on a plate before you begin on the cake.
This is my cupcake for this month s Groovy Gourmets. Happy Valentines Day y’all! I hope you all make the cake and eat some and spread love.
Sending this to Bon Vivant- Quixotic Recipes and Lets Cook/Bake for Valentine