One of the most glorious ways to get a baking fix but cut down on the calories is to bake just a little. Instead of a pan-full of cupcakes, why not make just two? This gorgeous recipe is a slight modification of a recipe by Brett Bara – it’s my absolute favourite to make when I’m pining for something sweet with my cup of coffee, but can’t justify filling the cupboard or the freezer with further temptations.
I made these adorable little things on Valentine’s Day for TLSO and myself – hence the pink/heart overkill! No reason to wait for next Valentine’s Day to make them though, as a special someone in your life certainly deserves to be treated on a regular Tuesday, too! (Especially on a regular Tuesday, if you ask me – Tuesdays are such bland days.)
Chocolate Cupcakes With Rose Frosting (makes two)
For the cupcakes:
3 tablespoons flour
1 tablespoon sugar
1 tablespoon vanilla sugar
1 1/2 teaspoons cocoa powder
1/6 teaspoon baking powder
a pinch of salt
2 tablespoons cold water
1 tablespoon vegetable oil
For the frosting:
25 g butter
6 tablespoons powdered sugar
1/2 teaspoon rosewater
red food colouring
Preheat oven to 160 C.
To make cupcakes: In a small bowl, measure all dry ingredients: flour, the sugars, cocoa powder, baking powder and salt. Mix.
In a measuring cup, combine the water and the oil.
Add wet to dry and stir to combine.
Divide the batter between two cupcake liners. Bake for about 18 minutes, or until the cupcakes just test done. Allow to cool completely before frosting.
To make frosting: Melt the butter in a small bowl. Add the remaining ingredients and mix well until a spreadable/pipeable consistency is reached. Add a touch of powdered sugar if the mixture seems too wet; add a touch of rosewater if too dry.
Frost the cooled cupcakes.