Love is in the air.
Or so I’m told. Just kidding. I very well know that it’s Valentine’s Day tomorrow. [No, I haven’t got a date yet.] The city is geared up, and there’s an overdose of red color everywhere. Red roses, red balloons, pretty red dresses, flamboyant red shirts – I swear the color red has become an eyesore.
Not to forget the star dessert of the day – Red Velvet Cupcakes. When the whole world is gaga over red velvet cupcakes, why would I be left behind? 😉
Although not the original ones, I gave it my shot – rose velvet cupcakes. Yes, I did use dried rose petals. And rosewater.
The rose has been a symbol of love and beauty since Classical times. The Ancient Greeks attributed the rose to Aphrodite [the goddess of love and beauty, of course], later known as Venus in the Roman mythology. The rose was then associated with the Virgin Mary following the Christianization of the Roman Empire.
History aside, the rose has been used in cuisine for a long while, particularly in Middle Eastern and Persian cuisine. The migration of the Arabs to the West, and the Persian conquest of India brought the culinary use of roses into practice.
Personally, I like a few rose-flavoured desserts, especially kulfi and gulab jamun. I tried to adapt the rose flavour into a velvet cake recipe, and after some experimentation, I found a recipe that worked.
The rose-flavoured baby-pink frosting with the hot-pink cupcake is a sight to behold. The velvety soft cupcake wonderfully carries the delicate rose flavour. The dried rose petals add a surprise texture to the naturally soft cupcake.
Impress your Valentine with amazingly soft and fragrant rose velvet cupcakes.
Rose Velvet Cupcakes
- 110g butter
- 150g castor sugar
- 2 eggs
- 15mL rose water [or 1 teaspoon rose essence]
- 160g flour
- 1 teaspoon baking powder
- 90mL milk + extra for ganache
- 2 teaspoons pink food coloring
- 250g white chocolate
- 100mL cream
- 100g dried rose petals
- Chop the white chocolate and set aside.
- In a saucepan, add the cream. Boil it over medium heat, stirring constantly. Remove from heat.
- Add the chopped white chocolate, little rosewater and 1 drop of pink food coloring to the cream. Let it stand for 2-3 minutes before stirring with a whisk.
- Cool and refrigerate this mixture until for 2-3 hours.
- Pre-heat the oven to 180C.
- Sift together the flour and baking powder and set aside.
- Line the cupcake moulds with paper liners.
- In a large bowl, whisk together the butter and castor sugar until light and fluffy.
- Crack in the eggs one at a time until properly mixed.
- Add the rose water/ rose essence, milk, and 1tsp pink food color. Whisk well.
- Fold in the sifted flour. Mix well until combined.
- Add to the lined cupcake moulds, and bake at 180C for 20 minutes.
- Remove the cupcakes from the oven, and let cool completely.
- Using a star nozzle, frost the cupcakes with the rose-flavoured ganache.
- Refrigerate for 10-15 minutes, and serve.
- Use the best quality white chocolate available at hand. I know that white chocolate isn’t true chocolate, but nonetheless.
- If using a microwave, heat the cream in cycles of 30 seconds.
- I prefer using unsweetened dried rose petals, as the ganache mixture is already sweet. You may also use sweetened/ candied rose petals as well.
- I prefer using rosewater over synthetic rose essence. Rose syrups available in the market also work well.
- To give these simple cupcakes a boozy kick, inject a shot [30mL] of rose-flavoured or regular vodka.
What Wine to Pair with?
A light Rosé, duh. or, if you really wanna splurge, a Rosé Champagne.
What rose-flavoured desserts do you like? Let me know in the comments.