Since my blogiversary I’ve been painfully excited about joining We Should Cocoa. Who wouldn’t be? An excuse to eat more chocolate. I was so over excited I almost forgot to check the submission date, oppps! So I’m afraid this is a wee bit last minute & hopefully I’ll still be allowed to join in, pretty please. This months challenge set by Chocolette was to create something delicious using Rose. I’ve recently developed a fondness for Rose. Fentimans Rose Lemonade & Hendrick’s Gin is currently my favourite drink although it’s not that cheap which limits it’s consumption to “Treat” & “Special occasion” status. My new found love of rose is not however shared by my household, Björn pulled a face like I’d asked him to eat a tablespoon of talc when I first mentioned it, this was followed by the chompy gummy mouth motion. So I wanted to create something which allowed fuss pots to scrape off the worst of rose if need be. I never got into Cupcakes, or any of the baking trends that followed: Macaroons, Whoopie Pies or Cake Pops. It just seemed a bit, well, faddy. Why bake the same thing as everyone else? I’m fairly sure that cupcakes are now passé so it was safe to have a go without being accused of doing it just because it’s fashionable. I hate to admit it but piping is so much fun when you get to use the big nozzles. This was my first attempt at piping buttercream & I’m so pleased with the result (There’s more detailed pictures below, that’s how you can tell I’m proud).
Adapted from The Hummingbird Bakery Cookbook by Tarek Malouf
100g Plain Flour
30g Cocoa powder
1 1/2 tsp Baking powder
120g Golden caster sugar
40g Unsalted butter at room temperature
120ml Whole milk
1/2 tsp Rose extract
12 hole muffin tin, lined with cake cases.
Pre-heat your oven to 180ºC (356ºF or gas mark 4).
Sift the flour, cocoa & baking powder into a large bowl. Add the caster sugar & butter, beat slowly until the mix resembles coarse sand. In a mixing jug whisk the milk, egg & rose extract until well combined. Pour into the dry ingredients & whisk until you have a smooth batter. Spoon the batter into the cake case until 2/3 full. Bake in a pre-heated oven for 20-25 mins until risen & springy when touched. Transfer to a wire rack & allow to cool completely.
Chocolate & Rose Buttercream
Adapted from Chocolate Bar by Matt Lewis & Alison Nelson
120g Dark chocolate, 75% Minimum
150g Unsalted butter, at room temperature
160g Icing sugar
1 1/2 tsp Rose extract
2 tbsp Chopped pistachios
Melt the chocolate in a Bain marie then place to oneside & allow to cool to room temperature. Beat the butter & icing sugar together with an electric handmixer until light & fluffy. Pour in the cooled chocolate & rose extract, continue to beat until well combined. My icing was a little soft at this point so I put it in the fridge to firm up for 10 mins before piping.
Fit a piping bag with a Wilton 2D icing nozzle or equivalent, fold the top edges of the piping bag back so it’s easier to fill. I like to rest the bag in a pint glass or vase so I have both hands free but if you are more dexterous you can skip this step. Spoon the icing into the bag pushing it down gently as you go, once the bag is loaded squeeze the icing down towards the nozzle & twist the top to create tension. Now you are ready to begin piping your preferred design. You can watch the lovely Xanthe Milton demonstrate 4 piping techniques (including the one I used) here. Once iced sprinkle over chopped pistachios & devour.