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).
Chocolate Cupcakes
Adapted from The Hummingbird Bakery Cookbook by Tarek Malouf
Makes 12
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 Egg
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.
frugalfeeding
August 25, 2011
Congratulations on the blogiversary! I’ll get there eventually I’m sure. These look so delicious by the way, you really are an expert decorator. I only wish I could do it this well. The recipe sounds top notch too.
alexpaton
August 25, 2011
Thank you. You don’t have far to go, I was amazed how quickly mine came about & by how much changed in year. I guess you forget things when you don’t have digital record of everything that happened. I’ve just been having a read through your blog, I have to admit that most my money is spent on food although it’s earned through food so there is something comforting about the circular nature of my predicament. I think the main mistake people seem to make is over shopping & then throwing food away. Have you ever read Economy Gastronomy by Allegra McEvedy & Paul Merrett? It’s a great book, not much use for me as a lot of the recipes have meat in but it looks at stretching similar ingredients & leftovers out to make multiple meals so you don’t feel you’re eating the same thing all the time. Just thought you might find it interesting.
Choclette
August 25, 2011
Fantastic piping – very impressed, especially as it’s your first attempt with buttercream. I’ve managed to mess up my (not very many) attempts at using a piping bag. Had better watch that video. They sound most delicious to me and look lovely. How did Bjorn get on with them? Had no idea about rose lemonade, will have to see if I can track that down somewhere. Thanks for joining in and glad to have you on board – deadline isn’t until midnight tonight so you are perfectly safe.
alexpaton
August 25, 2011
Thank you. Thanks for the challenge, what an amazing group, I can’t wait to see what everyone has made. I’m so impressed that you made your own rosehip syrup & rose sugar, I’d never heard of rose sugar. Björn hasn’t tried them yet so I’ll have to update you when he reappears.
I’m not normally good with fiddly things, to be honest I was apprehensive about icing all morning but that video is great if you just do as she says it all seems to work out perfectly, I also think chilling the icing first helped but that was partially me trying to put off the inevitable. Good to know I had till midnight, I’d like say I’ll be earlier next month but things seem to end up a bit last minute with me.
Louise
August 25, 2011
Wow – classy cupcakes! I love chocolate. I love pistachio. I love rose.
Like the look of this buttercream – will bookmark this one. Thanks.
I also love your cake plate – so pretty and vintage-looking. I am keeping my eye out for something similar.
Lou.
alexpaton
August 25, 2011
Thank you Lou. I’m really chuffed with them. You always have such amazing icing creations on your blog, I think it will be a while before I’m up to your standard. Cake stand was £8 including postage from ebay, you can get vintage cake stands in shops round here & in East London but they are so expensive £20-£35. Ebay & bootsales are definitely the way forward.
Sasha @ The Procrastobaker
August 26, 2011
You would not beliieeveee how much i love baking with pistachios, and the combo with rose water is a classic one I havnt tried doing myself yet (although adore in turkish delight and the such
) So this really does look totally wonderful, and your photos are beauuttiffull!
alexpaton
August 26, 2011
Thank you. If you like Turkish delight & pistachios you might also like this brownie recipe I created for a friend back in April http://dearloveblog.com/2011/04/21/turkish-delight-pistachio-brownies/
bakingaddict
August 31, 2011
Your piping looks really beautiful a perfect rose! Congratulations on your blogiversary too. Love the flavour combinations here.