Cherry & Rose Cupcakes

Rose might not be a flavour to everyone’s taste but I think the people that like it really love it. I definitely fall into that camp and actually rose was a very traditional flavour in the UK until it was usurped by vanilla. If you love the rose flavour too I highly recommend Zymurgorium Turkish Delight gin liqueur. Despite the name, it’s made in my hometown Manchester as symbolised by the bee on the label – the worker bee is the symbol of Manchester and can be seen all over the city. This recipe I found in Lola’s cookbook was actually for cherry blossom cupcakes but I thought that if rose pairs well with raspberry it can also pair well with cherry and I was happy with the result.

Makes 9 larger cakes or 12 smaller

Ingredients

  • 100g self raising flour
  • 70g plain flour
  • 1/4 tsp baking powder
  • salt
  • 95g butter + 125g butter
  • 150g caster sugar
  • vanilla extract
  • 2 eggs
  • Morello cherry jam
  • 2 tbsp almonds
  • 500g icing sugar
  • rose water

Method

1.) Preheat the oven to 190 degrees C

2.) Melt the 95g butter in a bowl in the microwave for 20 seconds.

3.) Sift the flours, baking powder and salt into a large mixing bowl.

4.) In a stand mixer (or by hand with a wooden spoon), beat the vanilla, butter and sugar until light and fluffy. Add the eggs, one by one and beat afterwards.

5.) Add the flours to the mixture, 1/4 tsp vanilla extract and 1/2 tsp rose water and beat until fully mixed.

6.) Heat up 90g morello cherry jam in the microwave for 20 seconds to make it a bit runnier. Stir the jam through the batter but leave swirls.

7.) Put the cupcake cases in the cupcake tin. Divide the batter between the cupcake cases.

8.) Sprinkle the cakes with the almonds and bake for 20 minutes until a skewer comes out clean.

9.) Whilst the cupcakes are baking, make up the icing.

10.) Melt 125g butter in the microwave for 20 seconds to soften. Add to the bowl of the stand mixer, beat with 1 tsp vanilla extract and 3/4 tsp rose water.

11.) Warm up 75g Morello cherry jam for 20 seconds in the microwave and add to the butter.

12.) Sift in half of the icing sugar and beat until fully combined. Sift in the rest of the icing sugar and beat again until fully combined.

13.) Set up an icing bag with a nozzle and add the icing sugar. Chill in the fridge until the cupcakes have cooled.

14.) Once the cupcakes have cooled, ice the cupcakes by starting on the outside of the cupcake, following the outside then spiralling inward to a point.

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