from the kitchen | {rose & ginger cupcakes}

These delicious cupcakes are so simple to make and delicious; rose and ginger compliment each other wonderfully, and the royal icing gives a beautiful glossy glazed finish upon which to set the candied rose petals.

ingredients

for the cupcakes

3/4 cup plain flour

3/4 cup self raising flour

1 tablespoon ground ginger

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, room temperature

1 1/4 cups granulated sugar

3 large eggs

3/4 cup milk

2 tablespoons candied ginger

for the icing 

1/2 cup milk

3 cups icing sugar

2 1/2 teaspoons rose water

pink gel-paste food colouring

sugared rose petals

method

Preheat oven to 350 degrees. Line a standard muffin tin with paper liners. Sift together flours, ground ginger, baking powder, baking soda, and salt; set aside.

With a mixer, cream butter and granulated sugar until pale, about four minutes. Beat in eggs one at a time until incorporated. Beat in flour mixture in three batches, alternating with milk, and beginning and ending with flour. Stir in candied ginger until distributed.

Divide batter among liners, filling halfway. Bake until golden and set, about 20 minutes. Transfer tin to rack to cool for 15 minutes. Remove from tin; let cool. Store in an airtight container up to two days.

Make icing a few hours before serving. Whisk milk and confectioners' sugar until smooth. Add rose water. Add a small drop of food colouring for pale pink, and stir. Immediately pour icing on cupcakes just until flush with top of liner. Let set before decorating with sugared rose petals.

photographs & credits: //1