Hello there!
It feels kinda weird to be blogging again! After 2 years of MIA!!!
I wish I could give you a good reason as to why I decided to stop blogging for a while.
To be honest, I'd kinda lost interest. I felt that my food writing skill wasn't good enough. And don't get me started on my baking and food photography skills too. So I felt quite uninspired to continue blogging, and decided to take a break until I'm ready to blog again.
Well, I WISH I'm ready. Because I do miss blogging about food and sharing recipes :'(.
I'm not gonna say much in this post. Just consider this post as a warm up to get the engine started!
So what have I been up to these past 2 years? To summarise a little, I quitted my boring admin job at the school in Dec 2011, took two PME diploma certs in Sugarpaste and Sugarflowers Cake Decorating modules, a certificate in Baking and Pastry module at At-Sunrice Culinary School, and worked as a pastry cook 3 in a factory kitchen for a year. I won't go into full details about these yet. Maybe in my next post, if I feel like talking about it... Hee.
Okay let's get into these Rose Tea Cupcakes with Honey Rose Glaze. I've just came back from my holiday in Istanbul recently, and I bought a huge packet of rose tea buds at the Grand Bazaar, knowing that I could bake something with it! I saw my pastry cook colleague used it to make cheesecake, and I knew that I had to get my hands on some! Now I wish I bought more!
After much thought, I decided to use Baking Perfection's Vanilla Chamomile Cupcakes recipe and tweaked it a little bit to produce my own rose tea cupcakes. And as for the glaze, I used Joy The Baker's recipe. The glaze was quite sweet to my liking, but overall I really love the cupcakes! Everything about these cupcakes transport me back to the Middle East. And my mother-in-law ate 3 cupcakes in just 5 minutes! Well, without the glaze. But I'm really glad that I've found a perfect rose-flavoured cupcake base. I'm so gonna try making Ispahan Cupcake with this recipe soon!
Rating: 8/10
Recipe
3/4 cup (1 1/2 stick) - unsalted butter
5 1/2 tablespoons - rose tea buds
1 1/4 cups - all purpose flour
1 1/2 teaspoons - baking powder
3/4 cup - sugar
1/2 teaspoon - salt
1/2 cup - heavy cream
1 teaspoon vanilla
1 teaspoon rose extract
2 large eggs
Method
In a sauce pan, heat the butter over low heat until completely melted. Add the rose buds and keep over heat for 5 minutes. Remove from heat and let steep for 5 more minutes. Pour butter-tea mixture through a fine sieve pressing hard against the buds to extract all of the butter and flavor. You should end up with 1/2 cup of butter. Let the butter come to room temperature before continuing.
Preheat oven to 350 degrees; line the cups of a standard (12-cup) muffin tin with paper liners.
In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.
Preheat oven to 350 degrees; line the cups of a standard (12-cup) muffin tin with paper liners.
In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.
In another bowl, mix butter-tea mixture, cream, eggs, vanilla and rose extract; set aside.
With mixer on low speed, (or hand whisk will do) slowly add half of liquid mixture to the dry ingredients. Mix well and then pour another half of liquid mixture into the dry ingredients. Mix until well-combined.
With mixer on low speed, (or hand whisk will do) slowly add half of liquid mixture to the dry ingredients. Mix well and then pour another half of liquid mixture into the dry ingredients. Mix until well-combined.
Divide batter evenly among prepared muffin cups, about 1/4 cup each. Don't fill more than 2/3 full.
Put in oven and bake until a toothpick inserted in center of a cupcake comes out clean, 20 to 23 minutes.
Cool cupcakes 5 minutes in tin, then remove and cool completely on a rack before frosting.
Rose Honey Glaze
1 1/2 cups powdered sugar
1 tablespoon honey
1 teaspoon rose extract
1 teaspoon rose extract
about 5 tablespoons heavy cream
pinch of salt
chopped Pistachios
In a medium bowl, whisk together powdered sugar, honey, cream, and salt. Whisk until smooth. Use a butter knife to generously spread the frosting atop the cooled cupcakes. Sprinkle with just a bit of chopped pistachios and arrange on a pretty plate. Cakes will last, well wrapped, at room temperature for up to three days.
chopped Pistachios
In a medium bowl, whisk together powdered sugar, honey, cream, and salt. Whisk until smooth. Use a butter knife to generously spread the frosting atop the cooled cupcakes. Sprinkle with just a bit of chopped pistachios and arrange on a pretty plate. Cakes will last, well wrapped, at room temperature for up to three days.
