Burfee Cupcakes
Decadent cupcakes with all the flavors of a Burfee
Servings: 12
Ingredients
- 65 gram/1/4 cup butter melted
- 2 large eggs room temperature
- 1/2 cup granulated sugar
- 3/4 tspn ground elachie/cardamom
- 1/8 tspn rose essence
- 1 tbsp ground almond
- 2 tbsp powdered milk
- 1 cup cake wheat flour
- 1 tspn baking powder
- 1/2 cup water
Buttercream Icing
- 125 gram/1/2 cup butter
- 1&1/2 cup icing sugar
- 1/2 tspn ground cardamom
- 1 tbsp powdered milk
- 2 drops rose essence
- 1 tbsp fresh cream
Instructions
Cupcakes
- Preheat oven to 180 degrees Celsius. Line a cupcake pan with cupcake liners and set aside
- Melt the butter and mix in the water and set aside
- In a large bowl beat the eggs and sugar, using an electric mixer, for 4 minutes until it has doubled in volume
- Mix in the cardamom, ground almond and rose essence
- Sift in the flour, baking powder and powdered milk
- Using the electric mixer, mix the flour and add the butter/water mixture a little at a time. Be careful not to over mix
- Fill the cupcake liners using a quarter measuring cup. Bake at 180 degrees Celsius for 10 minutes or until a toothpick is inserted and comes out clean. Allow to cool on a cooling rack
Buttercream Icing
- Beat the butter until light and creamy
- Add the sugar and beat until fluffy. Add the cardamom and rose essence together with the fresh cream
- Continue to beat until you have a light and creamy buttercream. Your total beating time should be about 8 minutes
- Decorate cupcakes once cool, as desired
Notes
- Some brands of rose essence has a much stronger flavor than others so please be careful when adding this to the batter and the icing. Start by adding a few drops and add more only if required
- Although I added powdered milk to my batter it is not absolutely necessary. The cupcakes still turn out great without it