Monday, 27 May 2013

Lemon, Rhubarb and Rose Cupcakes

After a very long time away from the mixing bowl and apron, I decided to spend a Bank Holiday afternoon baking.

I decided to make some cookies (more on those tomorrow) and then try out a recipe from my head, I went to the supermarket intending to just make the cookies but then as I was walking around decided on different flavours and things to make cupcakes. I opted for lemon, rhubarb and roses for summery little cupcakes.

I thought I'd post the recipe as they look ever so pretty, they'd be perfect for a Summer party!

Ingredients

Cupcakes
  • 3 eggs (weigh the eggs first and then use that weight for the sugar, flour and butter)
  • Caster Sugar
  • Self Raising Flour
  • Butter
  • Juice of a lemon
  • Rhubarb (I used tinned as I am a lazy girl)
  • 1 tsp of Baking Powder
Buttercream
  • 140g Butter
  • 280g Icing Sugar
  • Juice of half a lemon
  • Crystallised rose petals (I'd make these first as they take a while to dry! Method below)

Recipe

Makes 14 large cupcakes

This is a super simple basic sponge recipe that is based on the one my Auntie taught me when we used to bake when I was little, all you have to do is weigh the eggs (I used 3 but you can reduce the amount if you want to makes less) and then use that weight for the sugar, flour and butter.

The lemon flavour is very subtle and the rhubarb helps to keep the sponge nice and moist, but you can always switch the rhubarb for raspberries or other fruits if you're not a rhubarb fan.

To make the cupcakes

1. Cream together the butter and caster sugar until it's smooth and creamy
2. Add the eggs one at a time and beat until smooth, then add the lemon juice
3. Sieve in the flour and add the baking powder
4. Add in the rhubarb (don't forget to drain it if you're using tinned and lightly sugar and stew if you're using fresh)
5. Spoon into cupcake cases (I used muffin cases because I like cake!) and bake in the oven at around 180 degrees for 15 minutes or until golden. Stick a knife in to check if they're done, if it comes out clean then they're cooked!
6. Leave them to cool and get started on the buttercream!

To make the buttercream

1. Sieve the icing sugar and mix in the butter until it's super smooth
2. Add in the lemon juice and leave to chill in the fridge for at least 10 minutes
3. Spoon or pipe it onto the cupcakes when they're completely cooled
4. Add a crystallised rose petal to show off!

This makes a pretty sweet buttercream (what other kind is there though really...) so if you want a less sweet version, use dark chocolate or just plain icing to stick on the rose petal.

To make the crystallised rose petals

These look super fancy but are actually really easy to make, just treat yourself to a bunch of roses and take all the petals off one. Get the white of an egg in a small bowl, I added a little lemon juice for a bit of a kick, and dip in the petals. Then place them on a sheet of greaseproof paper and sprinkle caster sugar all over them. Leave them for around three hours somewhere warm and dry, then they'll be brittle, like little rose sweets!

What do you think about the summery cupcakes? Tweet me a photo if you have a go at making them yourself!
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