Rose Flavored Mini Cupcakes
EVENT: RECIPE SWAP CHALLENGE
THEME:RECIPE SWAP 4
Today’s recipe is for the Recipe Swap Challenge Group. What is this group all about? Initiated by Jolly Makkar and Vidya Narayan, every alternate month the participants are paired up. We choose a recipe to cook from our partner’s blog. The recipe can be cooked as it is or make slight changes. This a great group as it allows me to prepare recipes that I’ve bookmarked or saved from fellow bloggers.
For the month of December I was partnered with Lathiya who blogs at Lathi’s Kitchen. She has quite a few interesting dishes from Kerala and lovely bakes too. Recently her Panellets caught my attention. So that too will be included in the must try recipe collection. I had other two recipes bookmarked from her blog, Mambazha Pulissery and Crunchy topped Rose Flavored Mini Muffins.
Please make time to check out Lathiya’s blog. She made a delish Pumpkin Chia Seed Pudding replacing the strawberry and kiwi that I had used.
Whenever this challenge comes up, I find it difficult which recipe to choose as most bloggers have such a wonderful collection. The tussle was between ripe mango yogurt curry or the muffins. Muffins won for 2 main reasons. One, I had some rose liqueur which my kaki had given me sometime back and hadn’t used it as yet and two, I had not baked mini muffins! Surprised, well, it happens doesn’t it? Once I tried and the recipe was a flop.
Adding the rose liqueur alone did not give that required rose taste so I also added some rose syrup, you know the one we use for making falooda or plain rose milk during summer. I also didn’t want the crunchy top so added a bit more liquid and increased the baking powder. I didn’t use banana puree as it would mask the rose flavor.
Overall experience… we loved the cute cute cupcakes and though the actual ones have a beautiful light pink hue, my daughter or I could not capture the colour on our iPhones… yes still use it for all my clicks.
I’d definitely make this recipe again as the cute cupcakes make a wonderful home baked gift. Check out the recipe for these aromatic and delicious cupcakes. I’d like to thank Lathiya for the recipe as it inspired me to make a slightly different version.You may wonder why I changed the name from muffins to cupcakes. Well my take is that for muffins you mix the dry and wet ingredients. For cupcakes, one needs to cream sugar and butter together, add liquid and then the flour.
ROSE FLAVORED MINI CUPCAKES
1 cup plain flour (can use wheat flour if you like)
¾ tsp baking powder
½ cup sugar
¼ cup milk
¼ cup(approx. 50g) soft butter
2 tbsp rose liqueur
2 tbsp rose syrup
pinch of salt
1 tbsp dried rose petals
1 tbsp pistachio slivers
1 tbsp cacao nibs
- Preheat the oven to 180°C. Line the mini muffin tray or molds with paper cups.
- Sift flour, salt and baking powder together in a bowl.
- Add sugar and butter in another bowl.
- Whisk it till it becomes creamy and pale in colour.
- Add the egg and milk and whisk well.
- Add the liqueur and rose syrup and whisk.
- Add the flour and fold it into the mixture.
- Add pistachio slivers, cacao nibs and rose petals. Fold it in gently to mix.
- Spoon about a teaspoonful of the batter into the prepared tray or molds.
- Bake the cupcakes for 10-12 minutes.
- Insert a toothpick into the middle of one cake. If it comes out clean then the cakes are done.
- Put the mini cupcakes on a wire rack to cool.
- Serve with some tea.
- If you don’t want to add the liqueur just replace it with some milk.
- You can frost the cakes but I opted not to.
- Add pink food colour if you like.
- Replace cacao nibs with dark chocolate chips.
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