How to Make a Rose Cupcake

Two Methods:Lemon Rose Butter CreamRose Design

Simple Easy and quick to do...Everything you need to make cupcakes, butter cream roses. Home made cakes true flavors, easy to do you will see!

Ingredients

  • 225 grams of self raising flour
  • 225 grams of caster sugar
  • 225 grams of butter
  • 4 large eggs
  • 1 Tablespoon of milk
  • lemon juice
  • 1.5 teaspoon of baking powder
  • Pinch of salt

Lemon Rose Butter Cream Frosting

  • 300 grams of confectioner's sugar (powdered sugar)
  • 175 grams of butter (room temperature)

Steps

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    Preheat the oven at 108C or 160 for a fan oven.
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    Mix the butter and the caster sugar in a bowl until light and fluffy
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    Beat in one egg and add half the amount of flour and the other egg and flour beat well and then add the rest of the eggs.
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    Add your milk, salt and baking powder mix until nice a smooth with no lumps or bumps.
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    Add your lemon juice or vanilla extract to the mixture, and mix!
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    Have your cupcake tins ready with your chosen cases.
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    Fill your cases just over halfway full.
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    Bake in the oven for 15-20 when golden brown and springy to the touch. If you want to, put a toothpick in the center of the cupcakes and when removed it has to be clean. If it has a little mixture on the toothpick just put back in for a further 5 minutes but keep an eye on them so they don't burn.
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    Leave to cool in the tin for 5-10 minutes so they take their shape.
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    Leave to cool on a cooling rack for 30-45 minutes so they are completely cool.

Method 1
Lemon Rose Butter Cream

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    Sift 300gsm of icing sugar in large bowl and add 175gsm of butter (room temperature).
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    Mix together so the butter cream is nice and thick and holds its shape in the bowl and is not runny!
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    Add your lemon flavoring to the butter cream.
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    Mix well. If you want, add a little yellow food coloring so give it a more yellowy shade!

Method 2
Rose Design

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    Put the nozzle in the piping bag and snip the end so that the nozzle in halfway out but secure.
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    Fold the piing bag from the inside out halfway down, hold with one hand and then add your butter cream
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    DO NOT FILL THE BAG TO THE TOP. Otherwise it is hard to handle and will add air inside which you do not want to do!
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    Starting from the middle, squeeze the bag a little so some comes out....keep squeezing moving your hand counter-clockwise.

Things You'll Need

  • Mixing bowls
  • Measuring cups
  • Piping bag
  • The Wilton 2D nozzle

Article Info

Categories: Cupcakes | Cake Decorating