Moroccan Rose Cupcakes

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This is an extravagant name perhaps but these have a wonderful aromatic sweet scent conjuring the exotic, heat, spices…..

I have had a thing about Morocco for a number of years. I’m desperate to experience the souks, food, weather, countryside, camels, architecture, sunsets so in other words, every facet of Moroccan life. We nearly booked a holiday there a couple of years ago and then the Arab Spring sprang and we acquired cold feet. The closest I have come so far therefore is a holiday as a child to southern Spain where, for a couple of days, the warm Saharan winds blew across from Morocco via the Gibraltar straits. So near and yet so far.

IMG_9287In theory these should be called something Turkish as rose-water is the main flavouring in Turkish Delight, something I had a go at last summer, but the interior of the cupcakes is what makes them special and the swirly rose-sunset colours makes me think I can get away with the Moroccan connection.

I was actually experimenting with the idea of an ombre cupcake. This a fashionable idea where you make a cake in several layers where each layer is a slightly different shade of a particular colour starting with the deepest shade at the bottom and graduating to the palest shade at the top. Most cakes contain about 4 layers. This sounds like quite a faff and you need to be making quite a big cake. I thought I might try the theory in a single cup cake and this is the result. The rise in the batter creates an uneven pattern, but with a little bit of tweaking, such as greater variation in the colouring of the batter, I think one can achieve a more pronounced effect.

So the recipe I used was more or less the basic Hummingbird Bakery cupcake batter one as follows:

For 12 – 16 cupcakes: 80g softened Butter, 280g Caster Sugar, 240g Plain Flour, ¼ tsp Salt, 1 tbsp Baking Powder, 2 large Eggs, 240g Whole Milk, 2 tsp Rose Water.

Preheat the oven to 190°C/ Fan 170°C and fill a 12 hole muffin tin with paper muffin cases.

In a bowl combine the butter, sugar, flour, salt and baking powder and the beat together until to achieve fine breadcrumbs in consistency. In a jug combine the milk, eggs and rose-water and whisk together with a fork. Add ¾ of the liquid to the breadcrumb-like mixture a beat slowly until all combined. Add the rest of the liquid, beat again slowly until mixed in and then turn the speed up to medium and beat until you have a smooth batter. The day I tried this was freezing and the butter was not quite soft enough which left the batter a little grainy. This really doesn’t seem to make any difference to the cooked cake and as you can see it still rose plenty!

IMG_0641Anyway once you have the finished batter, divide the batter between 3 bowls by weighing the mixture as you go. Then add food colouring paste carefully with a cocktail stick and blend into the batter with a spoon until you achieve the desired shade of a particular colour, in this case pink.

Add equal quantities, using a single tablespoon measure, of the first shade to each muffin case, then add a tablespoon measure of the next shade and then repeat for the third shade. Humming Bird batter can be quite runny like golden syrup or honey so the second and third layers of batter can be poured over the previous layer, keeping the spoon moving as you go so that you have an evenish layer. If the mixture is thicker and won’t pour then tease out the batter to cover the previous layer with the tip of a knife or teaspoon. I appreciate this is a bit of a faff, but it is an attractive and unusual effect.

Bake for 19-20 minutes or so and leave in the tin for 5 – 10 minutes before turning out to cool on a wire rack.

To make the butter icing is the usual recipe, so for 12-16 cupcakes: 160g soften Butter, 450g Icing Sugar, sieved, 50ml of Milk and a few drops of Rose Water. As described before, beat the butter and the icing sugar over a low speed until there is a sandy consistency, then add the milk and turn up the speed to medium and beat for 5 minutes until you have a light fluffy icing. You can then stir in a few drops of rose-water and also streak through the icing a tiny amount of pink food colour to give a pale pink ripple-y effect. Spread or pipe the icing on as you wish and decorate with rose petal crystals, cut out rose petals if you have the cutters and paste, actual rose petals or best of all a sprinkling of chopped pistachios. Yummy.

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2 Comments (+add yours?)

  1. mydearbakes
    Feb 28, 2013 @ 13:35:34

    Oh my! This looks absolutely amazing! =D

    Reply

  2. cutestcakeseveryday
    Feb 28, 2013 @ 18:42:32

    Thank you!x

    Reply

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