Apple Rosewater Cupcakes

this recipe

These are super cute and great for high tea. The combination of rosewater, apple, toffee and buttercream make such a beautiful little cupcake.

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Apple Rosewater Cupcakes

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• Total Time: 1 hour 40 minutes
• Yield: 12 cupcakes 1x

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Ingredients

Units MUS Scale 1x2x3x

• 220 g caster sugar
• 125 g vegan butter (cubed at room temp)
• 1 tbs vanilla bean paste
• pink food colouring
• 225 g low protein self-raising flour
• pinch salt
• 310 ml soy milk (at room temp)
• 1 tbs vinegar
• 1 tbs rosewater essense
• 60 ml lemon juice
• pink food colouring
• TOPPINGS
• 1 large granny smith apple (peeled and thinly sliced)
• 60 g caster sugar
• 60 ml water
• 2 tbs vegan butter
• 1 tbs lemon essence
• 1/2 tbs vanilla bean paste
• pink food colouring
• BUTTER CREAM
• See Buttercream Recipe

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Instructions

1. Pre-heat conventional over at 170C/338F and grease a standard cupcake or small muffin tin
2. In a small saucepan, melt butter, add sugar + water + vanilla + lemon + pink food colouring + apple and bring to a simmer, add more water if needed as you want to keep them wet but not drowning
3. Cook apples until soft but still holding shape, then strain apple
4. Once drained apples have cooled, arrange a very thin layer of apple on the bottom of each cupcake hole and set aside
5. With an electric mixer with a paddle attachment or hand mixer, beat butter on low-medium until creamy, then slowly add sugar + vanilla
6. In another bowl sieve all dry ingredients together and mix well
7. In another bowl add vinegar to milk, stir until thickens, then add rosewater + lemon juice + pink food colouring and mix
8. With the mixer on lowest speed slowly add 1/3 flour, then 1/3 milk to buttered sugar and repeat the process over until you have just combined all ingredients, don’t over mix
9. Bake to 170C/338F for 20-25 mins or until skewer comes out clean when poked in the centre of a cupcake
10. Let cool then tip upside down and pipe butter cream (see recipe) over the apple topping
11. Make toffee (see here) and pour in silicone heart shape mould, once hearts are set place onto the top of the butter cream

Notes

Go here for my buttercream recipe

• Prep Time: 1 hour
• Cook Time: 40 minutes
• Category: Cupcakes, High Tea, Mini Cake
• Cuisine: Snack

Keywords: apple, dairy free, egg free, vegan, vegan baking

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DID YOU MAKE THESE CUTE ASS CAKES TO IMPRESS A GIRL YOU’VE SECRETLY BEEN STALKING ON FB [and in real life] FOR 6 MONTHS?
Tag @veganbakesbysarakidd on Instagram and hashtag it #veganbakesbysarakidd so I can alert the police.