Rose & Chocolate Cupcakes

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
Makes 10

For the cakes:
4oz butter
4oz caster sugar
2 eggs
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

1. Line 10 holes of a small muffin tin with paper (or silicone) cake liners, and preheat the oven to 170°C (340°F)
2. Cream butter and sugar together with the back of a spoon.
3. Add the eggs one by one, whisking until combined, then stir in the rose essence.
4. Beat the mixture until light and bubbly (I use a hand whisk for this).
5. Gently fold in the flour, until fully combined, then add the chocolate chips.
6. Divide the cake mix between the cake cases.
7. 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.
8. 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.