Rosewater frosting recipe

Anybody who knows me well (or not that well) will tell you that I am a sucker for a cupcake. I adore cupcakes. They taste so sweet, they are fun to eat, you can make them in a million different flavours and the possibilities are endless when it comes to decorating them. They make perfect birthday cakes because you avoid any arguments about who got the biggest slice of cake and they are easy to make.



My favourite type of cupcake is the humble vanilla cupcake. I use the Crabapple Bakery recipe for my vanilla cakes. Most of the time, I use a simple, sweet vanilla buttercream frosting. However, a few weeks ago I was feeling like making something a little different, so I whipped up a batch of rosewater frosting instead. It went down a treat. Here’s the recipe. It makes enough to frost 24 cupcakes (with a little left over, so you can lick the bowl).




100g unsalted butter

¼ cup milk

4 cups icing sugar

1 tablespoon of rosewater extract.




Cream the butter in a large mixing bowl until it is light and fluffy. Then add the milk, flavouring and half the icing sugar. Stir well. Add the rest of the icing sugar a little at a time, until your frosting is the right consistency. Have a little taste of the icing, and add a little more rosewater if you want a stronger flavour. Add a few drops of food colouring and stir well. Viola! Your frosting is ready. Now all you need to do is spread a generous quantity onto each cupcake and serve. Mmmm.



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