Decadent Rose Cupcakes with white chocolate ganache

These decadent Rose Cupcakes with white chocolate ganache are old fashioned cupcakes delicately flavored with rose water and with a rose flavored white chocolate ganache cake covering, instead of buttercream frosting. This recipe is ideal for a special event like Valentine’s Day or a birthday.

When I was young I loved the plain cakes, without cream or frosting, that were served at celebrations and religious festivals. The cakes and loaves had the fine crumb of a moist pound cake recipe and my mother’s generation called them ‘Triem’.

I never knew what that word ‘Triem’ meant, but as a child I used to call them ‘dry cakes’ because they had no buttercream frosting or whipped cream topping.

I remember the first time I asked out loud for a slice of ‘dry cake’ in company. 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 the traditional pound cakes and loaves included glacé cherries in the batter, or had flaked almonds scattered over the top.

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 a cupcake recipe on what appears to be a now defunct baking website. I have made this vanilla cake without milk a few times since then, but this pink rose flavored cake recipe is certainly better than the original in my estimation. This is an easy recipe to attempt if you want to learn how to make pound cake from scratch.

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.

How to make fail proof Pink Rose cupcakes

• I set out to make a pink rose cupcakes 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. Thankfully 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 pink rose cupcakes, I added a frosting of rose pink white chocolate ganache, raspberries and chocolate curls.

How to make white chocolate ganache

• Use white chocolate with at least 30% cocoa fat for the best result.
• White chocolate takes longer to melt than milk or dark chocolate so the cream must be hot enough.
• After pouring over the just boiled cream, let it sit before stirring. This will ensure that it melts evenly and doesn’t leave any unmelted pieces.
• Don’t leave out the rose syrup as it adds a very delicate delicious flavor to the ganache.
• Allow it too cool until thick cream before whipping.

If old fashioned pound cake recipes are not your thing then perhaps you would prefer one of these:

• Decadent Chocolate cake with ganache
• Carrot and Beetroot cake
• Best Glazed Orange Bundt cake
• Gluten free Orange and Almond cake
• Old Fashioned Spiced Boiled Fruit cake

Decadent Rose cupcakes with white chocolate ganache

Razena Schroeder

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 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Breads & Bakery

Cuisine Cape Malay

Servings 24

Calories 296 kcal

Ingredients

  

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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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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. 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.

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 🙂

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This was first published on 31 October 2015 and has since been updated.

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