Lakeland (one of my favourite shops, and a constant danger to my wallet) recently introduced a new range of essences and extracts, and for some reason this little bottle of rose water was just calling my name. It took me a while to decide what to bake first, to try it out, but I think these were a good invention: a light textured, rose-flavoured sponge packed with dark chocolate chips. They were just as nice with or without the icing, depending on how sweet a tooth you have.
Rose & Chocolate Cupcakes
For the cakes:
4oz caster sugar
4oz self-raising flour
1tsp rose water
3½oz dark chocolate chips
For the icing (optional):
6tbsp icing sugar
1tbsp boiling water
pink or red food colouring
- Line 10 holes of a small muffin tin with paper (or silicone) cake liners, and preheat the oven to 170°C (340°F)
- Cream butter and sugar together with the back of a spoon.
- Add the eggs one by one, whisking until combined, then stir in the rose essence.
- Beat the mixture until light and bubbly (I use a hand whisk for this).
- Gently fold in the flour, until fully combined, then add the chocolate chips.
- Divide the cake mix between the cake cases.
- Bake for 15-20 minutes, or until the surface is springy and a knife comes out clean, then remove from the tin to cool on a wire rack.
- Once the cakes have cooled to room temperature, make the icing. Dissolve the icing sugar in the boiling water, and add a drop of food colouring - a little goes a very long way, especially if you use red icing. (You may need to dilute it with more water and sugar if the colour is too strong.) Spoon a little icing on top of each cake, spread out with the back of a teaspoon, and leave to set before serving.