AMERICA, the mightiest of the countries, the leader of the free world. Amongst all its Hi-tech, cultural and skyscraping contributions is a teeny-weeny experimental discovery which resulted in a culinary revolution in countries across the world. The cake in a cup better known as the cupcake was a revolution, transforming old style and time consuming baking into a time efficient one in the American kitchens. With the advent of this sweeping discovery there was a shift from the old weighing out ingredients when baking to measuring out ingredients.
Since their creation, cupcakes have become a pop culture trend in the culinary world. Although classic vanilla with chocolate icing options are still popular and evoke a sense of nostalgia, upscale bakeries and passionate bakers today have created elaborate flavors and artfully decorative icings.
As for me I love cupcakes, I adore them. They fascinate me. I can bake cupcakes all day long without even the teeniest bit of weariness. It’s rather enrapturing how creative you can get with the recipes; you just cannot get enough of them! They are extremely versatile and are just perfect for every occasion; and they certainly make for cracking party lifters too!
Since we are talking about cupcakes I cannot help but share a simple recipe for all the cupcake lovers out there.
This one is my personal favorite.
THE CLASSIC CHOCOLATE CUPCAKE with a frosting of ROSE BUTTERCREAM.
SERVES: 5 PREP TIME: 20 MINUTES BAKING TIME: 15 MINUTES
Here’s what you will need:
For the cupcake:
(makes 10 mini cupcake)
50g brown sugar
45g self rising flour
2 tablespoon cocoa powder
1tsp baking powder
For the frosting:
2tbsp rose syrup
200g icing sugar (you can use powdered sugar too)
1tsp pink food colour
Here’s what you need to do:
In a bowl, whisk together the butter and brown sugar until fluffy. Add the egg to the mixture and whisk till combined.Add the milk and mix well.
In a bowl sift the flour, cocoa powder and baking powder. Slowly add the dry ingredients into the egg mixture and fold in with a spatula until it is thoroughly mixed.
Line a cupcake mould with cupcake liners and fill each of the moulds with the batter till 3/4 full.
Bake at 175 C FOR 15-20 minutes.
For the frosting
In a bowl whisk the butter until smooth, add the rose syrup, whisk well.Add the icing sugar gradually and and whisk till mixed thoroughly. Add the milk and food colour and beat to combine the mixture. Beat till the frosting is light and fluffy.
The best thing about buttercream frosting is that you can store it for later use. Just put it in an airtight container and store it in cool place.
After your cupcakes are cooled down put the frosting mixture in an icing bag with a nozzle of your choice and frost your cupcakes the way you like. I prefer using a wilton star nozzle which gives me the perfect rose on my cupcakes.