Monday, 25 June 2012

Rose water and Pistachios

This past weekend was typical duvet snuggling and red wine weather. I am missing the sun and heat terribly and decided to bring a touch of pink into my life! I therefore decided to bake a few Rose water and Pistachio Cupcakes to brighten my day!

I got the basic recipe from the Hummingbrid Bakery and pimped it up with a hint of pink deliciousness!!

Rose Water and Pistachio Cupcakes

120 g Cake Flour
140 g Castor Sugar
7,5 ml Baking Powder
Pinch of Salt
40 g Unsalted butter, room temperature
120 ml Milk
1 Egg
2,5 ml Vanilla Extract
30 ml Rose water
2,5 ml red food colouring
1/3 cup Pistachios, finely chopped

Meringue Frosting:
2 Egg whites
165 g Castor Sugar
2,5 ml Vanilla Paste
15 ml red food colouring
15 ml Rose water

Rose Petal Plum Jelly:
6 cups of strained plum liquid
6 cups sugar
6 lavender sprigs
45 ml port
10 ml Rose water
12 to 15 rose petals

Preheat the oven to 170C.  Line a 12-holemuffin tin with paper cases. Mix the flour, sugar, baking powder, salt and butter in a medium size bowl and beat with an electric mixer on low speed until you get a sandy consistency, and everything is combined. Gradually pour in half of the milk and beat until the milk is just incorporated. Whisk the egg, vanilla extract, remaining milk, red food colouring and rose water together and add to the flour mixture. Continue mixing until the mixture is smooth. Do not over mix. Add the chopped pistachios. Spoon the mixture into the paper cases until two thirds full and bake for 20-25 minutes or until light and golden. A skewer inserted in he centre should come out clean. Allow the cupcakes to cool slightly in the tray before turning out on to a wire cooling rack.

Meringue Frosting:
Place the egg whites and sugar in a bowl and cook over a double boiler until the sugar hasdissolved.
Beat the mixture with an electric mixer until stiff peaks. Add the vanilla extract, red food colouring and Rose water. Spoon into a piping bag.

Rose Petal Plum Jelly:
Mix the plum liquid and the sugar in a large pot, stirring occasionally over low heat until dissolved.
Add the lavender sprigs and turn up the heat. Boil, stirring occasionally, until the mixture reaches gelling point (105C). Remove from the heat and add the port and Rose water. Place in sterilized bottles and top each with a rose petal. Use a skewer to push the rose petal under the surface of the jelly and seal.

Cut a circle on the top of each cupcake and remove a bit of the sponge.  Spoon half a teaspoon of the Rose Petal Plum Jelly inside. Top with the circle cut out. Pipe the Meringue Icing in a spiral movement on top of the cupcake.  Top with pink fondant roses and sprinkle with pistachio dust.

I made my own fondant roses, but they can be purchased at any baking shop. If you don't have the time to make the Rose Petal Jelly, it can be replace by strawberry jam.

Tea time!!!

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