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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!

sugarbloomcupcakes.blogspot.com

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Uploaded on May 15, 2008