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Rose and vanilla cupcakes

Rosewater and vanilla cupcakes

Posted on June 10th, 2011 by Jess Causley

My 7 year old daughter Tahlia loves making cupcakes. This recipe is so good, it never ever fails.  Sometimes the measuring of ingredient doesn’t go to plan, especially if our three year old is helping, but that doesn’t seem to matter.   Tahlia has made these about 20 times, with perfect result every time. All I need to do is putting them in the oven and taking them out.

 

 

 

 

 

 

 

 

 

 

 

 

 

Vanilla and rosewater cup cakes

3 eggs (I love our local organic free range eggs)

125g butter

1 cup sugar

½ cup milk

1 tsp vanilla (I strongly believe in using a good quality vanilla, doesn’t cost any more as you don’t need to use as much)

1 tsp rosewater

Topping

1 cup icing sugar

125g butter, room temperature

1 tsp rosewater

1 tsp vanilla

  1. Preheat oven to 160 degrees. Line a 12-cupcake pan with cupcake papers.
  2. Beat the eggs, add butter and sugar and mix until fluffy.
  3. Add flour, milk, vanilla and rosewater and beat with electric mixer for 2-3 minutes.
  4. Divide the mixture between cupcake papers. Bake for 18 minutes. Cool fully before icing.

 

 

 

 

 

 

 

 

Topping

  1. Combine all topping ingredients and beat with electric beater until light and fluffy.
  2. Spoon or pipe onto cupcakes.
  3. We decorated with “Pretty n Pink”.

 

 

 

 

 

 

 

 

I really believe in letting the kids cook by themselves. It is so good for their self-confidence. And kids who cook or just help in the kitchen seem to be less fussy with their eating.

One Response to Rose and vanilla cupcakes

  1. Dolly said on June 12, 2011:

    OH YUM.. nothing like getting you children involved in baking.,… in my case my bf haaha

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