Last week marked the first anniverary of this little corner on the internet. A year. Can you believe it? A year of not letting anyone eat before taking 500 photos of the food from every which angle, a year of reading more recipes than I will ever be comfortable admitting, and most importantly, a year of sharing stories and recipes with you, and you listening and trying out these recipes in your own kitchens. It's been a year and it's been great. I think we need to pause for a moment now and pat ourselves on the back.
As I was saying on our facebook page, I have been having a series of unfortunate events in the kitchen of late, and mum had to step in to save the day. Although it's safe to say that she has enough on her plate with house renovations and managing two households, she made these pretty cupcakes, photographed them and sent them to me in thirty emails. Phew. Superwoman if there ever was one.
Mum makes these cupcakes as a party piece; a sort of special-occasion cupcake when she wants to go all-out. And on the occasion of our anniverary, I can't think of a more fitting recipe to share with you. Pull up a chair, make yourself comfortable dear readers, and let's raise our cups to another year at the Malabar Tea Room.
First Anniversary Rose Cupcakes
Ingredients:
For the cupcakes:
100gm butter
60 gm sugar
100 ml rose syrup
2 eggs
115 gm flour
1 tsp baking powder (sifted along with the flour)
For the glaze:
75 gm icing sugar (sieved)
1 tbsp water
1/4 tsp rose essence
1 drop of pink food colouring
Method:
To make the cupcakes:
Preheat oven to 180 degree Celcius.
Line small muffin tin with 12 cupcake liners.
Beat butter and sugar till light and fluffy.
Slowly add the rose syrup and mix well.
Next, add the eggs one by one. When adding the second egg add a tbsp of flour along with it to prevent curdling.
Lastly mix in the rest of the flour and bring it together gently with a spatula.
Pour a heaped tablespoon of batter into the readied tin and bake for 18 to 20 minutes till it is firm and a toothpick inserted comes out clean.
Do not wait for it to turn brown, however.
To make the glaze:
Put the icing sugar in a bowl and add enough water (about 1/2 tablespoon, add more if needed) to make it a thick but spreadable consistency.
Add the essence and a drop of pink colouring to make it a light pink colour.
When the cake has cooled down, dab about 1/2 a teaspoon of icing on top of it.