Mini Black Rose Cupcakes

baking, cakes, cupcakes, frosting, recipe

Recently I was lucky enough to be asked to make some desserts for a family wedding.  All I had to go on was that the theme was black and white.  I love cupcakes and thought they’d be pretty popular but I thought full size ones would be too similar to wedding cake, so I decided mini ones would be perfect!  I went for Oreo cupcakes (recipe here), black velvet (a variation on red velvet), and black rose.

Now, although I call these black rose, that’s purely because of the piping.  But if you’d like to make them rose in flavour too I’ve put optional extras in the ingredients.

For 36 mini cupcakes, or 12 full size ones, you’ll need:

  • 125g self raising flour
  • 125g caster sugar
  • 125g stork or butter
  • 2 eggs
  • 1/4 teaspoon vanilla
  • 1&1/2 tablespoons milk
  • 1/2 teaspoon rose water (optional)

Preheat your oven to 170C and sift the dry ingredients into a bowl, then add the eggs and butter.  Beat together with a handheld or freestanding mixer for a couple of minutes until well combined.

Mix the milk with the vanilla (and rose water if using) and gradually add to the batter until combined.

Now it’s time to transfer the batter to the tiny cupcake cases which can be quite tricky!  I found it easiest to put the mixture into a piping bag, snip a hole about a centimetre at the end, then fill the cases about halfway full.

Pop the trays into the oven and don’t go too far away – these bake quickly! After about ten minutes they should spring back when touched, and a skewer should come out cleanly.  If you don’t have a skewer a dry strand of spaghetti works just as well!

Leave the cakes to cool in the tin then transfer to a wire rack after a few minutes. While they cool, you can get on with the buttercream.  You’ll need:

  • 100g unsalted butter
  • 1/4 teaspoon vanilla
  • 1/4 teaspoon rose water (optional)
  • 1/4 teaspoon black food colouring paste (not liquid)
  • 1&1/4 tablespoons whole milk
  • 225g icing sugar

Beat the butter with a free standing mixer or handheld beater for a good five minutes until almost white.  Then add the icing sugar in two stages, beating well after each.  Mix the milk, vanilla, food colour paste and rose water if using, and slowly add to the buttercream and beat for another couple of minutes until smooth.  If the buttercream isn’t dark enough add a drop or two more paste.

Now it’s time to pipe the roses!  This isn’t too tricky if you have the right nozzle.  You’ll need a closed star piping tip with 5 or 6 prongs.

Pop your icing in the piping bag and swirl onto the cakes, starting in the middle and working your way out. I found it easier to keep the cakes close together in a box to prevent them moving while I piped.

And there you have it!  Light little sponges with fancy flowery icing.  I think these make a lovely addition to a spread of treats for a party or a wedding.


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