For Mother’s Day, instead of giving your mom a dozen roses, try giving her a dozen Rose Buttercream cupcakes! Did that sounds corny? I think it did. Anyway, a few months ago I discovered a wonderful gift to all foodies and cooks of the world, Sur la Table, and I bought rose and lavender extract. I hadn’t a clue with what I was going to do with them. I figure that at some point I will make lavender and lemon shortbread cookies, but we will talk about that another day.
Rose cupcakes, at first, sounded disgusting, but they are actually pretty delightful. These cupcakes are light, fluffy, buttery, and has a back taste of roses intertwined. I will say that these cupcakes are a pleasant surprise. I used a traditional buttercream icing recipe, but I wanted to try to make Swiss Buttercream Icing. The only reason that I didn’t was because I didn’t have enough butter. I recommend you exploring them if you would like. Anyway, try these cupcakes for bridal a shower, a girl’s night, or for whatever you want. Now I did have some one tell me that the taste remind them of perform to some degree and that is why I am going to say it is important to use pure vanilla extract an get all of those little beans of the vanilla bean as much as possible. That way when the taste hits your palette it will have a hint of rose but you will know you are eating a cupcake. They are very good!
Rose Vanilla Bean Buttercream Cupcakes
Ingredients
- 2 sticks unsalted butter
- 1 ½ c. sugar
- 4 eggs, room temperature
- 2 c. cake flour
- 2 tsp. baking powder
- ¾ tsp. salt
- ½ c. milk
- ½ tsp. rose extract
- 1 vanilla bean
- Icing
- 3 ½ c. powdered sugar
- 1 stick unsalted butter, room temperature
- ½ tsp. salt
- ½ tsp. rose extract
- 1 tsp. vanilla extract
- 3 tbsp. milk
- 1 drop red food coloring (optional)
Instructions
- Preheat oven to 350 degrees.
- In a medium bowl, blend together the butter and sugar until light and fluffy with a standing mixer or a hand-held mixer. One at a time, add the eggs making sure that they are evenly combined after each egg. Then begin to add the cake flour, baking powder, and salt. Once all of those ingredients are blended, begin to add the milk and roe extract. Lastly, split the vanilla bean in half and use the back of a butter knife to shave out the vanilla beans and add into the cupcake batter.
- Line the cupcake pan with cupcake liners. Fill each liner about 2/3rds a way and bake for 12-15 minutes. Once the cupcakes are complete, remove from pan and place o cooling rack. Allow to completely cool before icing the cupcakes.
- To make the icing, using a standing mixer or a hand-held mixer, blend together the butter, powdered sugar, milk, salt, and extracts. Depending on the consistency that you prefer your icing you may have to add a little bit more milk. Lastly, add one drop of red food color if you would like. With an icing piping bag or with a flat knife, ice your cupcakes how you see fit. Refrigerate until ready to serve.
Yield 24 cupcakes
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