These Rose Cupcakes with white chocolate ganache are delicately flavored with rose water, and instead of buttercream frosting it is made luscious with white chocolate ganache.
When I was young I loved the plain cakes, without cream or frosting, that were served at celebrations and religious festivals. My mother’s generation called them ‘Triem’, and although I never knew what that word actually meant, I knew it referred to what I used to call ‘dry cakes’.
I remember the first time I said it out loud in company, and the hostess’es eyes widened and the look of shock and horror on her face made my mother hastily explain that I was referring to the butter cakes without the icing. Sometimes it would include glacé cherries in the batter, or have flaked almonds scattered over the top and were usually in the shape of a loaf.
I don’t recall my mother ever making a Triem and my only attempt from a friend’s recipe did not quite taste like hers. A few years ago I found this cupcake recipe on what appears to be a now defunct baking website. I have made it a few times since then but this adaptation is certainly better than the original in my estimation.
Rose Cupcake recipe testing
I set out to make a pink cake using natural beetroot powder for coloring, but that didn’t exactly turn out the color I expected. It was a deep orange instead (yellow yolks plus too little red powder).
My second version excluded the beetroot powder but included rose water and freeze dried strawberry bits that gave it just the right amount of taste and color. The taste was reminiscent of the buttery ‘Triem’ loaf cakes that I loved from my childhood.
‘If at first you don’t succeed, try and try again…’ That refrain kept playing over and over in my mind for another week before I decided to attempt it one more time. Alhamdulillah, the third version had the correct color with the addition of a small amount of rose gel color. I made 12 cupcakes and a small loaf.
To the loaf I added cherries, slivered almonds and a dusting of confectioner’s sugar as a throwback to the Triem cake from my childhood. To glam up the cupcakes, I added a frosting of rose pink white chocolate ganache, raspberries and chocolate curls.
I wish I could explain the exquisite aroma that filled my home while these cakes were baking. Heady, like the scent of newly blossomed roses and rich with the aroma of buttery cake. When I tested one that was all dollied up with ganache it occurred to me that this may be favorite cake flavor combination to date.
When you try this recipe in your own kitchen, I pray that you remember all those whom we have lost and supplicate for all those who are still battling illness and disease.
Rose cupcakes with white chocolate ganache
- 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 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
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.
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.
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.
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My recipe for Rose cupcakes with white chocolate ganache was originally developed for a Bloggers Monthly challenge to commemorate Breast Cancer Awareness month, and the theme was anything pink. You can read my blog post about Breast Cancer Awareness month here.
This recipe for Rose cupcakes with white chocolate ganache celebrates those who are still fighting the good fight and is in remembrance of those who have passed.
Below are recipes from other wonderfully talented and creative bloggers:
- Rafeeda AR of The Big Sweet Tooth presents a lovely cooling Beetroot raita,
- Nithya Ravi of Nithya’s kitchen has made a delicious Beetroot halwa,
- Fajeeda Ashik from Faji’s Hot Pot has made a lovely Strawberry Mousse cake
- Lubna Karim of Kitchen Flavors has made a refreshing Guava Agua fresca.
Please pop over to their blogs and give them some love 🙂
This was first published on 31 October 2015 and has since been updated.