Rosewater wedding cupcakes…a whopping 96 of them…

This weekend was a very proud time for me…not only was I a bridesmaid for the very first time, but my good friends Nic & Will had also given me the honour of asking me to make their wedding cakes for them! I’ve spent the last few months planning, list writing and doing taste tests in preparation but finally, after a whole week of nights spent tossing, turning and (eventually) dreaming about all manner of cake related disasters, the big day arrived! The bride and groom had decided on rosewater cupcakes, which I set about making on Friday. This, Ladies and Gentlemen, is what 96 freshly baked cupcakes look like…(I was sadly chuffed to be able to use my stackable wire racks 🙂

The next day, I was up early, I hired a car and made my way to Norfolk to Cliff Barns, the coolest wedding venue I’ve ever seen! It had it’s own dressing up room…

and ‘throne room’ dedicated to the Queen…

and the most awesome kitchen, equipped for every eventuality and made even better by the temporary addition of my KitchenAid…

I set to work making up industrial quantities of rosewater flavoured buttercream icing in white and pastel green to top my little army of wedding cupcakes…

Ansell, my very talented 3 year old helper kept me company (I was extremely jealous of his dinosaur apron!)…

The next day, the day of the wedding, it was time to set the scene. I’d brought along a vast array of cake stands, boxes, teapots, cups, saucers & plates to create the vision that I’d been planning. Here I am adding the finishing touches to it…

Before stepping back to admire the end result…

My friend, Reika, who lives in Japan sent over a hand-sewn bride and groom, which took pride of place…

and of course there was a bit of shameless self promotion 😉 …

The recipe I used was a very simple one, after a few trials I decided that to over complicate something that didn’t need over complicating was just plain silly.

So, to make a batch of 12 of my rosewater cupcakes with rosewater buttercream icing you need…

175g unsalted butter

175g caster sugar

3 eggs

175g self raising flour

30ml milk

1 tsp rosewater (I recommend Star Kay White Rosewater from Waitrose for flavour)

Preheat oven to 170 degrees and line a cupcake tin with paper cases.

Beat the butter and sugar together until pale and creamy.

Beat in the eggs. Followed by the flour, milk and rosewater. Make sure everything is well combined.

Scoop the mixture into cupcake cases, I highly recommend using an ice cream scoop like this. It will change your cupcake making life for the better!

Pop them into the oven and bake for 20-25 minutes until light brown and springy when pressed on top.

To make the rosewater buttercream icing you need…

400g icing sugar

200g butter

A splash of milk

2 tbsp rosewater (now this time I chose to use this Rosewater from The English Provender as it had a much weaker but more delicate flavour, which balanced the stronger variety used in the sponge) 

Simply beat all of the ingredients except the milk together well until light and fluffy. Add a small splash of milk a a time until you have a good consistency for piping or spreading onto the top of your cupcakes.

Once your cupcakes are fully cooled you can use your artistic licence to decorate them any which way you like!

I think they make the perfect summer cupcake and it appears that the wedding guests approved as somehow 96 cupcakes were devoured extremely quickly with the last few making it until the next day and providing the perfect post-wedding hangover breakfast! 🙂 

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One response to “Rosewater wedding cupcakes…a whopping 96 of them…

  1. Pingback: Ma Barnard’s lemon drizzle loaf… | Afternoon Tease

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