White chocolate with rosewater essence is one of my favourite combinations. I first tried it in a macaron, but as I do not have the time (nor confidence) to make macarons, I decided to make cupcakes instead. Thanks to my cousins, I managed to get hold of some strawberry paste. I'm not sure where to find strawberry paste here, but I might try checking out Essential Ingredient one day. The strawberry paste indeed smells wonderfully sweet, and much better than strawberry essence. Here is the recipe below:
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| Chocolate, roses and strawberries...yum! |
Ingredients
125g butter, softened
1 teaspoon vanilla extract
1 teaspoon vanilla extract
1 teaspoon strawberry paste
2/3 cup caster sugar
3 eggs
1½ cups self-raising flour
1/4 cup milk
A few drops pink food colouring (optional)
3 eggs
1½ cups self-raising flour
1/4 cup milk
A few drops pink food colouring (optional)
Frosting
140g white chocolate, finely chopped
1 1/2 cups pure icing sugar
50ml milk
1/2 teaspoon vanilla extract
1 1/2 cups pure icing sugar
50ml milk
1/2 teaspoon vanilla extract
1/2 teaspoon rosewater essence
80g butter, softened
80g butter, softened
Method
- Preheat oven to 180°C. Line muffin tins with paper cases.
- Combine ingredients and beat with an electric mixer on low speed until just combined. Then beat on medium speed for about 3 minutes until batter is smooth.
- Fill paper cases with the mixture and bake in oven for about 20 minute or until a skewer inserted comes out clean.
- Cool on wire rack. Decorate with frosting.
Melt the chocolate in a bowl over a pot of almost-simmering water, making sure the water does not touch the bowl. Stir until smooth and leave to cool. Combine all ingredients including cooled melted chocolate and beat with a wooden spoon until smooth.
