More cupcakes, more pink!
A small pink dessert pink amongst all these red dishes can’t possibly hurt!
So then, here’s another recipe: cupcakes still, but pink, and with a rose flavour this time. It’s incredibly delicious! I also took the opportunity to go all the way with icing and my decorations. The prettier, the better!
For about 16 small cupcakes:
100g of flour
1 / 4 of a teaspoon of salt
1 / 2 of ateaspoon of baking soda (or baking powder, it also works)
100g of sugar
100g of soft butter
1 tablespoon of rose water (I found mine randomly on the shelf of a Franprix … but it’s really not common in parisian supermarkets is it?)
For the icing:
250g of powder sugar
1 egg white
Juice of 1 / 2 a lemon
Pink food coloring (optional, but it’s so much fun!)
Here we go!
Preheat your oven to 180 ° C.
Mix the flour, salt and baking soda. Save for later.
In a second bowl, pour the sugar and add the butter that you’ll have cut into pieces.
Pour the rose water.
Mix until the mixture whitens and becomes creamy.
Add the eggs and mix well to homogenize the whole thing.
Sift the flour, salt and baking soda into the mixture.
Continue until you obtain a smooth paste.
Fill the cupcake molds up to 2 / 3 with the paste and bake 15 to 20 minutes until the cupcakes are golden brown.
Remove from oven and let the cupcakes cool before decorating them with your icing.
Prepare the icing:
Mix the powder sugar and egg white together in a bowl.
Stir in the lemon juice gradually. Whisk until the mixture thickens.
It should form a ribbon at the end of the whip (or at the end of your finger if you’ve dipped it in to taste :p)
Add sugar or lemon juice if the consistency of the mix needs to be adjusted.
Pour a few drops of food coloring and continue to stir until you obtain the desired color (be careful if your preparation is a little too pasty, add the coloring first to see if it is not enough, before adding lemon juice).
Spread the icing, using a spoon or with a pastry bag (if the icing does not hold using a pastry bag, try adding a little powder sugar to make it a little more consistent).
Add your decorations.
Let the icing harden at room temperature.
Eat them all!
I think it’s my favorite cupcake recipe so far!
Oh, and this recipe comes from the same book than last time.
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