A light and fluffy cupcake, delicately flavoured with a touch of rose water, topped with a matcha glace runny icing. The sweetness of the rosewater perfectly compliments the earthy flavour of the matcha creating the ideal flavour combination.
To start with, make a simple batch of cupcakes. I used the all-in-one method here to make things even quicker and easier. Throw all of the cake ingredients into a bowl and mix with an electric mixer until you have a nice smooth batter. Lastly, add the rose water and give a separate mix. For this, I would recommend that you start slow. Add a little bit at a time until you’ve reached a flavour that you’re happy with. I have added 2 tablespoons which gave the cakes a light and subtle rose water flavour, but feel free to add more or less according to your personal preference.
You can just put these into a cupcake case and bake them that way, but I like to make these ones a little different. For these, I butter/grease the cupcake tin, and place the batter directly into the pre-greased tray. When the bake is ready, slice a sharp knife around the outside and the cake pops straight out. But again, if you prefer then you can just add this directly into a cupcake lined baking tray and bake that way.
Rose Water
Once these are cooked and cooled you can start to make the matcha icing. This icing needs to be quite thick. I tried it runnier and it didn’t look or taste right for the cake. Ideally, you want it to be thick enough to create a nice thick layer atop the cake. But thin enough to drizzle down the sides slightly. To make this, start by combing the icing sugar and matcha in a small glass/bowl and stir these together until well combined. Then slowly start to add the liquid. I have used milk to make this, to help create a creamier icing and matcha flavour. With this style of icing a little liquid goes a long way, so you need to add a little then give it a really good stir before adding extra. Once ready, set aside, ready to ice your cakes.
Once the cakes are fully cooled drizzle the matcha icing on top, allowing it to bleed down the sides of the cake. If you would like, you can finish off the cakes with a sprinkle of edible flower petals as a final touch. Allow the icing to dry fully and enjoy!
I always chose to make a smaller batch as I love these being enjoyed fresh. However, if you do have any leftovers then these can be stored in an airtight containers for a 2-3 days in a cool, dry place.
Ingredients
- CAKE:
- 4 oz / 115 g Self Raising Flour
- 4 oz / 115 g Butter
- 2 oz / 55 g Caster Sugar
- 2 Egg
- 2 tablespoons Rose Water Extract
- ICING:
- 40 g Icing Sugar
- 1 teaspoon Matcha Powder
- 2 teaspoons Milk
- Edible Flower Petals, to decorate, optional
Instructions
- Preheat oven to 180*c/350*f/Gas Mark 4/160*c Fan Oven.
- Grease a cupcake tin with unsalted butter and set aside.
- Place the dairy free butter, sugar, egg and self-raising flour into a bowl and using an electric mixer beat together until light and fluffy
- Stir through the rose water extract and spoon the mixture into your prepared tin. Filling the cases to the very top with the batter.
- Cook for 16 to 20 minutes, until golden brown and light and fluffy. You can tell the cakes are ready when they spring back when lightly pressed. You could also insert a skewer into the middle of one of the cakes and if it comes out clean, then the cakes are ready.
- Once ready, remove from the oven.
- Allow the cakes to sit in the tin for roughly 5 minutes, then place on a wired rack to cool.
- Once cool, star to make the icing.
- Place the icing sugar and matcha into a small bowl/cup and stir together until well combined.
- Next, slowly add the milk a little at a time, mixing thoroughly between each addition. With this style of icing a little liquid goes a long wat, so you need to add a little then give it a really good stir before adding extra.
- Ideally, you want it to be thick enough to create a nice thick layer atop the cake. But thin enough to drizzle down the sides slightly.
- Place the icing on top of the cakes, allowing it to pour down the sides.
- If you would like, top the cakes with edible flower petals for the perfect finishing touch!
Notes
I always chose to make a smaller batch as I love these being enjoyed fresh. However, if you do have any leftovers then these can be stored in an airtight containers for a 2-3 days in a cool, dry place.
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