Decadent Rose cupcakes with white chocolate ganache

This beautifully buttery pound cake batter is scented with rose water and can be used for cupcakes or loaf cakes then topped with a decadent white chocolate ganache.

4.87 from 15 votes

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Prep Time 40

Cook Time 40

Total Time 1 20

Course Breads & Bakery

Cuisine Cape Malay

Servings

Calories 296 kcal

Ingredients

Cake batter

250 grams butter softened at room temperature
250 grams fine granulated sugar
4 large eggs
260 grams cake or fine sponge flour approximately 500 ml or 2 cups, sifted
15 ml baking powder approximately 3 level teaspoons, sifted
10 ml vanilla extract approximately 2 teaspoons
10 ml rose water approximately 2 teaspoons
60 ml milk approximately 1/4 cup or 4 tablespoons
5 drops rose gel color as required to achieve desired color

White Chocolate Ganache

300 ml heavy whipping cream
300 grams white chocolate at least 30% cocoa fat
10 ml rose syrup approximately 2 teaspoons
5 drops rose gel color as required to achieve desired color
200 grams Raspberries
50 grams Pink chocolate curls for decoration optional

Instructions

Cake

Pre-heat the oven to 180 degrees Celcius or 160 fan / 350 F / Gas mark 4.
Beat together the butter and sugar until the sugar is dissolved and the mixture is light and creamy. This may take between 5-10 minutes depending on the type of cake mixer you are using.
Add the eggs to the butter and sugar mixture one at a time and beat thoroughly between each addition.
Add the vanilla extract, rose water and rose gel color and ensure that you scrape the sides of the bowl to mix in all the butter and sugar at the bottom and sides.
Fold the flour and baking powder into the butter mixture in three batches, alternating with the milk mixture.
Spoon into a greased baking tin and bake for 35-40 minutes. It may require a shorter baking time if you are using a fan assisted oven.
You may use the same batter for cupcakes and they will take about 15 – 20 minutes.

Ganache

Bring the cream to the boil and pour over the chocolate pieces.
Allow to sit for 3-5 minutes then add the rose syrup, gel color and stir until thoroughly combined.
Allow to chill in the fridge until it has the consistency of thick cream.
Whip until thick and spreadable consistency then decorate as desired.

Notes

Sift the flour at least three times before adding to the batter to ensure a light and tender crumb.

Optional - add 5 grams freeze dried strawberry or raspberry pieces to the cake batter.

You can use the batter for cupcakes and this will yield 20-24 cupcakes. Alternately you can make two small loaves or two sandwich cakes. I made 12 cupcakes and one small loaf.

Nutrition

Calories: 296kcalCarbohydrates: 29gProtein: 4gFat: 19gSaturated Fat: 11gCholesterol: 70mgSodium: 103mgPotassium: 159mgFiber: 1gSugar: 19gVitamin A: 494IUVitamin C: 2mgCalcium: 75mgIron: 1mg

Disclaimer: Nutritional information for the recipe is an approximation and varies according to the ingredients and products used.

Keyword chocolate, easy baking, halaal recipes

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