Nielsen-Massey Rose Water Cupcake Recipe

Preparation time: 25 minutes
Baking time: 25 minutes

Ingredients for the cupcakes
200g Unsalted butter, softened
200g Golden caster sugar
1tsp Nielsen-Massey Rose Water
4 Medium eggs, lightly beaten
200g Self-raising flour

Rose water syrup recipe
Place 50g golden caster sugar in a pan with 4tbsp of water.
Simmer for a few minutes until dissolved, then take off the heat and set aside to cool. Once cool stir in 1tsp Nielsen-Massey Rose Water.

Ingredients for rose water buttercream frosting
200g Cream cheese
100g Unsalted butter, softened
600g Golden icing sugar
1tsp Nielsen-Massey Rose Water
Pink food colouring paste (optional)

1. Preheat the oven to 180C, fan 160C, gas mark 4. Using either an electric mixer or mixing bowl and whisk, beat the butter and golden caster sugar together until pale and fluffy, then whisk in the rose water. Reduce the whisk speed and slowly add the eggs, along with a tbsp of the flour to prevent it from curdling.

2. Once combined, add the remaining flour. Using either a piping bag or ice-cream scoop, divide the batter between the cupcake cases and place in the oven for 20 minutes, or until lightly golden and firm to the touch. Leave the cakes to cool a little on a wire rack then add some sugar syrup to the top of each one.

3. Once completely cooled, remove from the tins. To ice, put the cream cheese, butter, rose water and golden icing sugar in a mixing bowl and slowly mix together until light and fluffy. If using, add a few drops of pink colouring until you reach the desired shade. Place in a piping bag and ice accordingly.