After trying the most delicious Rose flavoured cupcake from the Primrose Bakery in London earlier in the year, Rose has been on my to-bake list ever since. I love the really subtle floral notes to them, and the fact that they are a little bit grown up!
The recipe I used for these it the usual vanilla batter, minus the vanilla but with 1 tbsp of Rose water essence in. They needed to be baked for slightly longer than the vanilla cupcakes, I think because of the extra liquid in the batter.
The Rose flavoured buttercream was made with 110g Lurpack unsalted butter, 500g of icing sugar, 4 tbsp of Rose water essence and 1 tbsp of whole milk.
The Rose flavour calls for vintage inspired decorations, but because the Rose is such a subtle flavour, I didn’t want to overpower it with too much sugar by using sugarpaste. So I used the buttercream to try to create a vintage feel to the cakes , with the 1M nozzle and a small petal nozzle….. which needs a little more practice!
Mummy Bear x