Rose Cupcakes

ROSE CUPCAKE

Who has watched Stephanie Jaworski of Joy of Baking and baked with her... if you have you'll know how patiently she explains each process and makes them look like not a big deal. That's what I love about her and that's why I've adopted her as my baking guru. She leaves no room for fluster or panic. Watch her video fully once. Get all your baking needs ready, replay her video and you take the same time she does to make them. Pretty awesome, yes. You may recall a few posts ago I'd mentioned making cupcakes and cookies for my daughter's school. These were made then and I am finally getting a chance to blog them. Enjoy and do try to make them -I improvised by using pure rose water instead of vanilla -

Ingredients

1/2 cup (113 grams) unsalted butter, room temperature

2/3 cup (130 grams) granulated white sugar

3 large eggs

1 teaspoon pure vanilla extract (I subbed with Pure rose water)

Zest of 1 large lemon(outer yellow skin)

1 1/2 cups (195 grams) all purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/4 cup (60 ml) milk

Confectioners (Buttercream)Frosting:

2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted

1/2 cup (113 grams) unsalted butter, room temperature

1 teaspoon pure vanilla extract (substituted with 1 tsp of rose syrup) (for the yellow ones, I added pure lemon extract)

2 tablespoons milk or light cream

Assorted food colors(if desired)

I have a few collages that can be a good guide, but, please see the video for the method - easy to understand and follow along.

Sending this to Krithi Kitchen and Zesty Palette and their respective bake events :)

This also goes to Midweek Fiesta an event from Amy's Blog, Food Corner