Its been a while since we published a recipe, so I thought it was about time. This cupcake is my own personal creation without the aid of any other recipe… and I have to say I’m pretty proud of how it turned out! I call them CupidCakes in ode to Valentine’s day!

My CupidCakes came to realisation thanks for Sybille of Funkytime who is hosting a wonderful Valentine’s Competition… and it really got my creative juices flowing!

So, “what makes my CupidCakes so specially Valentines-y?” I hear you cry. Well, not only have I used pink vanilla cake in the centre of this chocolate sponge to symbolize the Heart, the icing is rosewater flavoured and I laid a single petal from a red rose on top of each cake…

Now, enough with the soppy stuff, here’s the recipe:

Ingredients:

Chocolate cupcake mixture

100g plain flour
20g cocoa powder
140g caster sugar
1½tsp baking powder
a pinch of salt
40g unsalted butter
120ml whole milk
1 egg

Pink Vanilla cupcake mixture

20g plain flour
25g caster sugar
½ tsp baking powder
a pinch of salt
7g unsalted butter
20ml whole milk

pink food colouring
1/2 egg
¼ tsp vanilla extract

Rosewater Icing

tsp. Rose water (for baking)

250g icing sugar

80g unsalted butter

25ml double cream

pink food colouring

12-15 washed petals from a red rose

Method:

• Preheat the oven to 170°C (325°F) Gas 3.

Chocolate mixture

1. Add your flour, cocoa powder, sugar, baking powder, salt and butter into a bowl (preferably in an electric mixer, but by hand will work as well). Mix together thoroughly – until it becomes a sandy texture
2. Whisk your milk & egg together, and pour around half of this into the flour mixture, get rid of any lumps by whisking vigorously by hand, or placing your electric mixer on a high speed.
3. Start to mix at a slower speed as you add the remaining milk mixture (make sure everything is mixed together by scraping the sides with a spatula). Mix until smooth but be careful not too overmix, or you will get rid of the air and fluffy consistency of the cake.

Pink vanilla mixture

1. Follow exactly the same steps as in “Chocolate Mixture” Method (above)

• but WITHOUT cocoa powder
• and WITH the vanilla extract added to the milk and egg mixture

Baking

1. Take a cupcake tin and place a cupcake case in each hole.
2. Spoon the choclate mixture into each case until it is half full
3. Spoon the pink mixture onto the centre of the the chocolate mix
4. Place in the oven and bake for 20-25 mins  until bouncy and spongey. To check if they are cooked inside, poke with a skewer. If the skewer comes out clean, the cakes are cooked
5. Place the cakes on a cooling rack until completely cool

WARNING!: Do NOT keep opening the oven.. this lets cold air in and stops the cakes from rising.

 

Rose Water Icing

1. Mix together all ingredients until smooth and thick (add a couple of drops of food colouring, depending on the strength)
2. Cling Film and place in the fridge until cupcakes have cooled
3. Once cupcakes are fully cooled, spoon onto cupcakes and use a spoon or fork to design the icing as you wish… I normally use a spoon to swirl it around in an “icecream-like way”
4. Take a washed red rose petal and place on top for effect!

I would recommend eating with some good old English tea…

Enjoy! And if you have any questions at all or the recipe isn’t clear just leave a comment and I will be very happy to answer!

❤ Trisha

 

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