I bought rose petals the other day and have been absolutely itching to use them. They’re so pretty and add another element to cupcake decoration.
It was funny though, then I was buying them from the shop (which sells mainly kitchen supplies) the first thing the lady asked me was whether I was using them for in the bath. That made me think for a second – are these meant to be eaten. Then I told her I would use them for cooking and she smiled and nodded. Phew, they’re edible.
It was amazing when I opened the box, this incredible smell reminiscent of Turkish delight wafted out and I wanted to shower my kitchen in these little pretties. In fact while I was decorating the cupcakes, my kitchen quickly started smelling like Turkish delight. Lucky it’s one of my absolute favourite smells/tastes.
The trick with using them is restraint as they’re kind of expensive and I just wanted to pile the cupcakes high with them.
I made these cupcakes for my grandfather’s birthday, I made Black Forest and iced them, sprinkled with shaved chocolate but they still looked bare. That’s when I remembered the petals and I knew it would finish them off perfectly. I was a bit unsure though as they are so feminine, but I’m thrilled with the end result and I hope he likes them too.
I made three dozen of the cupcakes (the recipe below is for about 14) and gave one dozen to my grandad and the other two dozen I took to work to celebrate a wonderful collection we’d done at work. We’ve been collecting food and clothing for the local homeless community and we had some of the local organisations who work with the homeless, into the office to collect their goods and to enjoy a morning tea to say thank you for everything you do.
The ones that weren’t eaten were sold to my colleagues for a donation of their choosing, they money then went into a collection to purchase some Street Swags for the homeless.
So this is a pretty lovely recipe 🙂
200g dark chocolate buttons
1 cup raw caster sugar
3/4 cup hot water
3 teaspoons vanilla essence
1 cup plain flour
1 cup self-raising flour
1 jar pitted cherries
1 block chocolate shaved with a peeler.
200g vegetable shortening
500g icing sugar
40ml water (may need more)
Preheat oven to 160°C. Line a 12 cup cupcake tray with cases.
Place butter, chocolate, sugar, water and vanilla essence in a saucepan. Stir over medium heat with a wooden spoon until the ingredients have melted and mixture is silky smooth. Set aside to cool.
Stir in the flours using a whisk, then whisk in the eggs. You can use a wooden spoon but I find a whisk makes a smoother mixture.
Spoon the mixture into the cupcake cases and press in the pitted cherries. Bake for about 25 minutes. Stand in the tin for about 5 minutes before cooling on a wire rack.
To make the buttercream frosting, mix all the ingredients together until well combined. You may need a touch more water to get the consistency you want.