The butter cupcake is best consumed with the rose flavoured frosting within the same bite. Enjoy :P
Yield: 8 cupcakes
All ingredients at room temperature
1/2 tsp beetroot powder
1 1/2 tsp hot water
1. Mix beetroot powder with hot water into a paste. Set aside.
100g top/cake flour 低筋面粉
1/2 tsp baking powder (2g) 泡打粉
70g unsalted butter, softened 无盐奶油
Pinch of salt 盐
50g fine sugar 细砂糖
1 egg 蛋
1/4 tsp rose flavour 玫瑰香精
50g milk 鲜奶
Some dried rose buds (optional) 干玫瑰瓣 (可免)
1. Line 8 cupcake moulds with paper lining.
2. Snip off the sepals of the rose buds and knock out the tiny black grains from the buds. Pull out the petals and keep aside.
3. Mix top/cake four with baking powder using a hand whisk. Set aside.
4. Add rose flavour to the milk. Set aside.
5. Whip the softened butter and salt together using a hand whisk till creamy. Add in the fine sugar and continue to whip for about 5 minutes, or till it becomes fluffy and light.
6. Add in beaten egg in 3 batches to the whipped butter. To avoid the mixture from curdling, add a tsp of flour after each egg addition.
7. Add about 1/4 tsp of the beetroot paste to the batter and mix well.
8. Fold in 1/3 of the flour, follow by 1/2 of the fresh milk. Repeat this step till you finish both the flour and milk.
9. Fold in the rose petal. This step is optional.
10. Pour an equal amount of batter to the cupcake moulds to about 2/3 of the height.
11. Bake in a pre-heated oven at 180 degree Celsius for about 20 to 25 minutes, or till the top becomes golden. Bake at middle rack of the oven.
12. Remove the cupcakes from the mould and let them cooled on a wire rack.
80 g whole milk 全脂牛奶
10g all purpose flour 中筋面粉
Pinch of salt 盐
75 g unsalted butter 无盐奶油
30 g icing sugar 糖粉
1/2 tsp rose flavour 玫瑰香精
1. Whisk flour into milk and heat over low flame.
2. Stirring regularly till the mixture thickens. When you lift up the whisk, the drizzle is able to form a thread.
3. Add a pinch of salt and stir well. Cover the milk roux with a sheet of food wrap, and let it cools down.
4. In a separate bowl, whisk softened butter till fluffy. Add icing sugar in 2 batches into the butter and whisk for about 5 minutes. If the butter is too soft, let it cool in the fridge for about 2 minutes before continue to whisk.
6. When the milk roux from (3) has completely cool down, add it by tsp to the butter mixture using a hand whisk.
At the end of the mixing, you'll get a very light, fluffy and buttery cream frosting.
7. Add about 3/4 tsp of beetroot paste to the ermine frosting and mix well.
10. Fit a pipping bag with an Wilton 1M nozzle. Coat the inner wall of the pipping bag with the darker red frosting.
12. Fill the pipping bag with the rest of the frosting. Seal and keep in the fridge for about 15 minutes. This helps the frosting to stay in shape after piping.
8. When the cupcakes have completely cooled down, pipe in the ermine frosting. Enjoy :)
Although ermine frosting is able to hold its shape in normal room temperature, it's best to keep it cool.
First, pipe a star in the centre. Without releasing the force, continue roc pipe round the "star" centre in a spiral pattern.
Release the force when finish .