Ingredients:-
For the cupcakes:
- 280g self-raising flour
- 1 1/2 tspn cornflour
- 1 tspn soda bicarbonate
- 1/2 tspn baking powder
- 1/2 tspn salt
- 350ml warm skimmed milk (soy milk for vegan cupcake)
- 240g sugar
- 70ml sunflower oil
- 1 1/2 tspn apple cider vinegar
- 5 tbspn rose syrup
- 1 tbspn plain natural yogurt (omit for vegan cupcake)
- 125g salted butter, softened (replace with vegetable shortening for vegan alternative)
- 220g cream cheese, softened (replace with vegetable shortening for vegan alternative)
- 200g icing sugar
- 4 tbspn rose syrup
- 125g salted butter, softened
- 220g cream cheese, softened
- 200g chocolate and hazelnut spread
- 150g icing sugar
- 40g cocoa powder
Method:
- Mix together the milk and apple cider vinegar and set aside for 10-15 minutes.
- Preheat the oven to 160 degrees for a fan-assisted oven or 180 degrees for a gas oven.
- Line two 12 cupcake baking trays with cupcake cases.
- Sift together all dry ingredients for the cupcakes leaving the sugar out for now. Set aside.
- Whisk the milk/vinegar mixture with the rest of the wet ingredients for 4-5 minutes.
- Slowly incorporate the dry ingredients into the wet mixture in three stages. Handle carefully and only combine as much as is absolutely necessary. We do not want to overwork it. The mixture shouldn't have large lumps but it doesn't have to be completely smooth.
- Using an ice cream scoop, fill each cupcake case with batter.
- Bake for 25 minutes. Don't be tempted to open the oven door for the first 20 minutes of baking.
- For the chocolate frosting, whip together all the ingredients until light and fluffy in about 5 minutes.
- For the rose frosting, whip together all the ingredients until light and fluffy in about 5 minutes as well.
- When the cupcakes have cooled, fill a piping bag fitted with a large star nozzle with chocolate frosting on one side and rose frosting on the other side. Pipe your pink and brown swirled cupcakes.
(Recipe by Sanjana Modha)
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