Receta Rose Essence Flavored Cupcakes | Eggless Butterless Pink Cupcakes | Rose-milk Cupcakes | Pink Cupcakes
I used rose essence flavored buttercream and vanilla buttercream (basic) which I colored blue.
Take a mixing bowl and add unsalted butter, using an electric beater beat on a medium speed (2 speed) until smooth and creamy.
Add rose essence and beat again for a few minutes. Scrape the sides and beat again. (If your rose essence is not pink in color you can add pink food color if you wish)
While still beating add icing sugar tablespoon by tablespoon and increase the speed after adding all of the icing sugar, keep beating until it is very light and fluffy. It should stand in peaks and not easily fall down. If you don't get the correct consistency add some more icing sugar. If it is too thick add some milk or fresh cream and adjust the consistency likewise.
Fill into piping bags and use for frosting the cake or store it in closed containers and refrigerate for future use.
TIP 1: The cupcakes cracked on the top and I guess it was because of extra baking powder, so when you try just try sing 3/4 teaspoon of baking powder instead of 1 teaspoon.
TIP 2: There are some colorless rose essence available you can use them as such and add food color if you wish. You can also use rose water instead of essence.