Vanilla Clouds and Lemon Drops: Rose Cupcakes for a Wedding

I've been meaning to post these cupcakes for a while since they were part of the Wedding Cake my Mum and I made for my sister's wedding. She decided that they wanted cupcakes for their wedding which delighted me as I love making cupcakes! That was the only instructions we were given by the relaxed bride to be and groom – the rest was up to us!

Since the reception was in my parent's garden we decided to make three different flavours of cakes – Vanilla, Lemon and Rose.....light and Summery and perfect for a garden wedding. The Rose Cupcakes were also chosen since her flowers all featured beautiful roses so it worked perfectly. The day before the wedding Mum & I set to work baking 144 cupcakes which we then filled with a little buttercream (flavoured to match the cake) then topped with either fondant or royal icing and finished with one of three decorations! It was a busy day to say the least but we did it and the final results turned out pretty well, if I say so myself!

Makes 12 cupcakes

120g plain or all-purpose flour

140g caster or berry sugar

1 ½ tsp baking powder

a pinch of salt

40g unsalted butter, softened

1-2 tsp rose essence or extract (the amount will depend on how strong your brand is) {I used 1 ½ tsp}

120ml milk

1 egg

For the Rose Buttercream Filling:

125g icing sugar

40g unsalted butter, softened

1 tbsp milk

½ - 1 tsp rose essence

pink food colouring (optional)

Royal Icing:*

225g icing sugar

2 tsp {6g} dried egg white powder {white meringue powder}*

1 tsp rose water

2-3 tbsp water

Rose or pink food colouring (optional) – we kept them white for the wedding but they do look very pretty topped with pink icing for other occasions

Decorations of your choice – we used edible roses which we ordered from Jane Asher in pink and ivory

(decided it would be a little too much to make 144 cupcakes and make fondant roses!!) and finished them off with some Butterfly cupcake wrappers.

Preheat your oven to 170C/ 325F/ GM 3 and line a cupcake tin with medium sized paper cases.

Place the flour, sugar, baking powder, salt and butter into the bowl of a KitchenAid (or other freestanding mixer) and using the paddle attachment mix slowly until everything is combined and you have a sandy consistency (if you don't have a KitchenAid use a hand-held electric beater). While the mixer is running, slowly pour in half of the milk and mix until it's just incorporated. Add the egg to the remaining milk along with the rose water and continue beating until it's mixed in. Scrape down the sides of the bowl to make sure everything is properly mixed but be careful not to over beat the mixture.

Evenly spoon the cake mixture into the cupcake cases and bake for 20-25 minutes until the sponge bounces back when touched (with my oven 22-23 minutes works perfectly every time) and a skewer comes out clean when put into the center of the cake. Leave to cool for a few minutes then transfer the cupcakes onto a wire rack.

While the cupcakes are cooling make the buttercream. Sieve the icing sugar into the bowl of the KitchenAid then add the softened butter. Using the paddle attachment beat on a low setting until it comes together. Add the milk, rose water and colouring (if using) and mix until it is well combined and smooth. Turn the speed up a bit and beat for another few minutes until the icing is light and fluffy.

When the cupcakes have completely cooled remove a little cake from the center, being careful not to go all the way to the bottom. I use an apple corer as it works perfectly and you remove the same amount with the each cake. Once you have removed the center from each cupcake pop the buttercream into a piping bag, or alternatively use a sandwich bag and just cut the corner off. Pipe enough buttercream into the center so that it just comes to the top. If need be flatten the top with a nice so that it doesn't come above the cup. Set the cakes aside while you make the icing.

For the royal icing sift the icing sugar and the dried egg white powder/ meringue powder into a medium sized bowl then add the rose water and enough water to make a smooth icing – you don't want it too runny so I add the water a tablespoon at a time, until I get the right consistency. If using add a little colouring to the icing. Spoon the icing over the cupcakes so that you have an even, glossy and smooth cover. Leave to set just a little then add the fondant roses before leaving to set completely.

Finish the cupcakes by wrapping around the wrappers if using then assemble onto a plate and serve.

*At home in Scotland we just bought boxes of Royal Icing to which we just added the rose water and some water. If you can buy it easily and cheaply enough then I would definitely recommend doing that. This recipe is the one I use in Canada where I can't buy the boxes of Royal Icing.