These cupcakes are seriously the lightest and fluffiest that you will ever try. Not to mention they are also super delicious especially with a soft buttercream icing. There is nothing worse than a hard and dry cupcake. It really should be against the law to sell anyone a hard and dry cupcake. Especially from those boutique stores that claim to be cupcake connoisseurs . I have been using this 3 egg recipe since I can remember. I have baked them time and time again and everyone who tries them always tells me just how light and fluffy they are.
Though typically I bake them with vanilla essence opposed to rose water however you can use any flavouring or essence that you prefer. I made the rose water version for my son's first birthday party which was a Bollywood inspired theme. Dried rose petals and rose water are very reminiscent of India to me, although typically many associate rose water with Middle Eastern cuisines. I find that rose water and dried rose petals have a taste that is not dissimilar to musk but a lot lighter in flavour with a hint of rose.
Baking times can vary with the oven that you use so be sure to keep an eye on them when baking though don't open the oven till you are sure they are done. Given opening the oven lets in cool air and they will sink in the middle if they aren't yet ready.
I have tried baking many other recipes that use 2 eggs though they just aren't as soft and fluffy as this 3 egg recipe. Many 2 egg recipes I find have the same texture as what I know to be patty cakes. A cupcake should be soft and fluffy yet still well risen.
Light & Fluffy Rosewater Cupcakes
Prep Time: 20 mins | Cook Time: 20 mins | 12 servings
1 cup butter softened
1 cup caster sugar
1/2 cup buttermilk or milk
1 1/2 cups self raising flour
1 teaspoon rose water or vanilla essence if you prefer
1 pack of buttercream icing mix
substitute a portion of liquid for 1 or 2 teaspoons of rose water
dried rose petals
Step 1 Preheat oven to 160 degrees Celsius then grease a 12 cupcake pan and line with cupcake foils.
Step 2 Lightly beat eggs, add butter and sugar, then mix until light and fluffy
Step 3 Sift in the flour then gradually stir in wet ingredients, once combined beat a about a minute to make a smooth batter.
Step 4 Pour batter into cupcake papers. You may find there will be a little left over depending on the size of the cupcake pan you use.
Step 5 Bake for approximately 18-20 minutes or until risen and firm to touch on the top.
Step 6 Once cooled mix your icing according to the method on the packet. For the rose flavour simply substitute a portion of the liquid for 1 or 2 teaspoons of rose water. You can also add a little food colouring to brighten them up. Top with a sprinkle of dry rose petals.