Life is crazy in the Sujanani/L’Etang household…there is always something going on! Yesterday was no different from any other busy day with my morning kicking off to a rocket start with a photo shoot for Sawubona magazine. As the day rolls on, my to do list grows and so does my trouble.
I got to see some familiar faces from the Sawubona/Destiny team which is always such a treat. Thanks heavens for Alexa – I am sure she could turn piggies into princesses! The shoot was done in record time and I was doing a little happy dance when I realised that I completely forgot about Tanvi’s Cake and Candy sale. Store bought cupcakes are a big no-no in my house – I quite like them but my kids are completely against it. It’s apparently ‘their reputation’ on the line!
This is how cake and candy works around here…I have to think of a few ideas and then ‘pitch’ it to the kids…they will then consider the options and choose. I waited impatiently for Tanvi to get home so the selection could begin…some of my suggested cupcake flavours were lilac lavender, oreo choc chip and then the rose and raspberry. Baby pink cupcakes with a hint of rose topped with a raspberry won hands down!
While the cakes where in the oven , I decided to take some time off and unwind….I have posted some YouTube clips of what goes on with the kids – Its called Slumming with the Sujanani’s! Indians have a lovely way of expressing things…It’s called ‘Eating my Brains’ – watch the videos and you will see why! My ‘unwind’ did not happen and it left me feeling cranky all through the afternoon!
Rose and Raspberry Cupcakes!!!
Makes 36 cupcakes
360g cake flour
25ml baking powder
125g soft butter
375ml full cream milk
5ml Kuhestan rose essence
For the Rose Icing
250g Spar Butter
500g Spar Icing Sugar
A few drops of rose essence
A drop of red food colouring
100ml fresh cream
Place the cake flour, sugar, baking powder, salt and butter into a mixing bowl (preferably a free standing one like KitchenAid or Kenwood works well) and use the paddle attachment to mix.
The ingredients should have a sandy consistency.
Lightly whisk the eggs and full cream milk and pour this into the flour/butter mix.
Add the rose essence and continue beating until the batter is smooth – do not over beat!
Tint the batter with food colouring and mix well while scraping the bottom of the bowl.
Spoon about 2 tablespoons of the mixture into cupcake liners.
Bake in a pre heated oven at 170 degrees celsius for 20 minutes.
Place the cakes on a wire rack and leave to cool.
To make the Rose Icing:
Beat the butter until light in colour and gradually add the sifted icing sugar.
Continue beating until the butter reaches a creamy consistency – this does take some time and you will begin to wonder if there is something wrong with the recipe. Just keep going!
Add the rose essence, fresh cream and pink food colouring and beat until the icing reaches a spreading consistency.
Spread the icing over the cakes and garnish with a fresh raspberry.