I thought of making these sweet-looking Bandung Cupcakes with Rose-Syrup Buttercream because hb and the kiddo love rose-syrup drink and we always have a bottle at home. Kiddo calls it "delicious drink". Personally I like bandung drink, but don't drink it often since it's so sweet and fattening :p
Anyways, I thought these adorable petite-size cupcakes are quite apt for Valentine's Day as well, which is tomorrow!
The cupcakes are baked using a basic vanilla cupcake recipe, just that instead of milk and vanilla extract, bandung drink is added. As for the frosting, initially I thought of my favourite chantilly cream with some rose syrup, but because I'm packing the cupcakes as a snack for the kiddo's recess, I reckon buttercream would last longer at room temperature than chantilly cream. And to make the cupcakes look even sweeter, I stamped cutesy little hearts out of strawberries and topped them onto the frosting.
Bandung Cupcakes and Rose-Syrup Buttercream
(makes 12 petite size cupcakes)
- 90g cake flour
- 1/2 tsp baking powder
- 1/8 tsp fine salt
- 60g unsalted butter
- 80g caster sugar
- 1 egg
- 1/2 cup bandung drink (100g fresh milk + 2 tbsp rose syrup)
Rose-syrup Italian Meringue Buttercream
- Preheat oven to 180 degree celsius, top and bottom heat. Prepare a 12-hole muffin tray and line with cupcake cases. Set aside.
- Sift cake flour, baking powder and salt together. Set aside.
- Beat butter and sugar using an electric mixer on medium speed for about 5 mins, stopping to scrap the bowl as necessary, until creamy and fluffy.
- Add the egg and beat till well-mixed.
- Add flour mixture in 3 additions, alternating with the bandung drink. Mix till just blended.
- Using an ice-cream scoop, add the batter to the cupcake cases, to about 2/3 full.
- Bake at 180 degree celsius for 15 mins.
- Let the cupcakes cool completely before frosting.
(reference from Korean Decorating Art recipe book, makes more than enough to frost the cupcakes)
- 2 egg whites (about 72g)
- 30g caster sugar
- 60g caster sugar
- 25g water
- 225g unsalted butter, cold and cubed
* The lower the temperature of meringue, the buttercream will turn more glossy.
- Beat egg whites with 30g caster sugar using electric mixer, till peak stage.
- Meanwhile, add 60g caster sugar and 25g water to a heavy saucepan, bring to boil till 120 degree celsius.
- Turn the electric mixer to lowest speed and add the syrup to the meringue in a steady stream.
- Whisk the meringue at high speed till the meringue cool down to room temperature.
- Place the whole bowl of meringue into the fridge to chill until temperature reaches 10 degree celsius or lower.*
- Place the bowl back to the electric mixer at medium speed, add butter piece by piece and then beat on high speed till well-blended and buttercream is formed.
- For frosting of the cupcakes, mix 100g of buttercream with 2 tsp of rose syrup, stir till well-mixed.
- For remaining buttercream, store in fridge for 1 week or freezer up to 3 months.
It's all pinkish cuteness overload and lovey-dovey looking, isn't it?
The cupcakes smell really good, just like rose syrup. Taste-wise it's not as strong as bandung drink but the rose scent is rather distinct. I must say not bad at all!
Will add this cupcake flavour to my order list; if anyone's looking for pink cupcakes, this is the one to go for :)