Cocoa Butter and Rose Water Cupcakes with Vanilla Buttercream
This recipe is also one of Rose Berambaums own with a few adjustments on my part. Instead of adding Bittersweet Chocolate I added pure food grade Cocoa Butter, a little less than the recipe specified for chocolate, due to the higher fat content.
Only a sparse few drops of Rose Water were added because I didn't actually want it to
taste of Roses as such, only to assume the occasional floral notes.
Instead of whole eggs I only used the whites, and used the yolks in the Buttercream.
Until today I have never produced such a clear white cake!
I am very happy with how it turned out and may promotionally suggest their use as Wedding Cupcakes.
I think the White and Ivory colour palette is timeless and elegant, possibly far too elegant for me, I'm not like that at all!