Rose Water Cupcakes

It was a cloudy Sunday, i rather stayed at home to do something that i like. No doubt baking would be my favorite thing to do during the weekend. This round i made rose water cupcakes with rose water buttercream. The subtle aroma of roses was a plus for these cupcakes.

They are easy to made and the recipe can be found here. Generally, same approach of making vanilla cupcakes was applied to rose water cupcakes just by substituting vanilla extract with rose water. Since i don't have milk at home, so i used soy milk instead.

At the meantime, i replaced the vanilla extract in Vanilla Buttercream Icing to rose water as well and topped with strawberry flavored candy. I particularly enjoy this rose-scented cupcakes.

Lemon Blueberry Crumb Bars

A quick share of my Lemon Blueberry Crumb Bars that i made on last weekend. The lemon blueberry flavor tasted good.



Recipe adapted from AllRecipes.com



Ingredients:

1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup unsalted butter
1 egg
1/4 teaspoon salt
Zest and juice of one lemon
4 cups fresh blueberries (i put 2 cups only)
1/2 cup white sugar
4 teaspoons cornstarch


Methods:

1) Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch pan.

2) In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into prepared pan.

3) In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.

4) Bake in preheated oven for 45 minutes (In future, i should lower my oven temperature 5 to 8 minutes as the top was slightly too brown). Cool completely before cutting.

Red Velvet Cupcake

I love the name of Red Velvet. It sound decadent. Many recipes use plenty of food coloring while the recipe that i used was from RecipeGirl.com which called for only 2 Tbsp red food coloring. The cupcakes were fluffy & moist and nice frosting with buttercream.

Ingredients :

3 cups all - purpose flour
2 tsp unsweetened cocoa powder
3/4 tsp salt
3 large eggs, at room temperature
3/4 cup butter, at room temperature
2 1/4 cups granulated sugar
1 1/2 tsp vanilla extract
2 tbsp red food coloring
1 1/2 cups buttermilk
1 1/2 tsp baking soda
1 1/2 tsp vinegar

1. Preheat oven to 175。C . Line cupcake pans with paper liners.

2. In a medium bowl, whisk together flour, cocoa powder and salt. Set aside.

3. In a large mixing bowl, beat butter in medium speed for 30 seconds. Add sugar and vanilla extract; beat intil combined. One at a time, add eggs; beat on medium speed after each.

Bet in food coloring on low.

4. Alternately add flour mixture and buttermilk to egg mixture; beat on low medium after each just until combined. Stir together baking soda and vinegar. Add to batter; beat just until combined.

5. Fill cupcake liners two - thirds full. Bake 15 to 17 minutes, or until toothpick inserted centers comes out clean. Remove pans from the oven and cool for 10 minutes. Then remove the cupcakes and cool on a rack.

Vanilla Buttercream Icing:

1 cup krimwell
1 tsp vanilla extract
1 tbsp milk, at room temperature
454g icing sugar

In a large mixing bowl beat the krimwell,vanilla extract, milk and icing sugar until smooth.

Decorate red velvet cupcakes with ribbon rose and leaves. Great for festive occasion like valentine's day,wedding day and birthday.