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Miranda Gore Browne

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You are here: Home / Cakes / Little Cakes / Quince Cupcakes with Rose Buttercream

Little Cakes Uncategorized

Quince Cupcakes with Rose Buttercream

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This recipe makes 12 cupcakes

Ingredients 

125g unsalted butter (softened)

125g caster sugar

2 free range eggs

125g self-raising flour

1 teaspoon vanilla essence

2 1/2 tablespoons milk

2 tablespoons of quince jam

Make the cupcake mixture and once it is finished gently fold in the quince jam

Only fold the jam in a little bit; it is quite nice not to fold it in completely

Then, spoon the mixture into prepared cupcake cases

Bake in a preheated oven (180 degrees) for approx 15 minutes

Allow the cakes to cool. Then, for extra quinciness, cut a small hole in the top of each cupcake, squash a teaspoonful of quince jam into the hole, and then put the piece of cake back on top

Rose Buttercream

80g unsalted butter (softened)

300g icing sugar

2 tablespoons of milk

1 teaspoon vanilla essence

Essence of rosewater – a few drops (you will need to taste this to see whether to add more; I like a very subtle hint of rosewater, but you may prefer a stronger flavour).

Put half of the icing sugar in a bowl with all of the (very soft) butter, vanilla essence and the milk. Beat well, ideally with an electric mixer or an electric hand mixer; if you are beating by hand, use a wooden spoon and beat until really fluffy

Add the remaining icing sugar and beat again

Add approx 1/2 teaspoon of the essence of rosewater and taste

Smooth or pipe the buttercream onto the cooled cupcakes

I made some little roses out of pink fondant icing to pop on top!

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Finalist on the first series of BBC's The Great British Bake Off. Author of Biscuit & Bake me a cake as fast as you can. Read more…

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