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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