Hi darling. Hey sugarbear. What’s shakin’ sweetums? Lookin’ good sweetpea. Hey loverboy! Oooh darlin’.
I’m practicing my terms of endearment. Yea… I want to sound natural when the time comes to use them.
Can I practice on you? How does this sound?
Hey loverbear, will you come on in here and help me with these dishes?
Darlin’, will you hold the oven door open for me?
How about…
Sweetpea, stay away from those cookies. You know we have company coming.
My favorite…
Sweetums, I made you cupcakes… cause I love you like crazy.
How am I doing so far? I’m a little stiff aren’t I? I’ll keep working on it.
Jump on over. I have a lot to tell you!
I found a lovely new cookbook. Super lovely. Can I tell you about it? It’s my new go-to book for cake and cupcake inspiration.
Organic and Chic by Sarah Magid. So sweet. So classic. So beautiful. This book features breathtaking and totally doable cakes and cupcakes using all organic ingredients. I’m not an all organic baker. I’m afraid not. Don’t judge me. Organic and Chic is great inspiration to get my kitchen in gear.
In this book are darling pictures of kids and husbands, and of course… gorgeous cakes. The cake, frosting and filling recipes in this book are classic, modern, fool proof and so so sooooo yummy. The decorating tips? Great too! This is stuff we can actually do friends! It’s great.
I don’t often pimp out cookbooks. I just wanted you to know I found a good one. Crazy yummy good.
Now… about these cupcakes!
Holy Yum! This is the easiest and most moist chocolate cake you’ll ever encounter. It also happens to be vegan. Yea….! Amazing! I combined the moist chocolate cupcakes with a whipped rose buttercream. This buttercream is far less sweet than a buttercream made out of butter and powdered sugar. This whipped buttercream is made up of butter, granulated sugar, and a cooked milk and flour mixture. Yep. It works. It’s not too sweet. It’s delicious.
Make these chocolate rose cupcakes for someone you love. Who wants roses when there are rose scented cupcakes in the world!? Heck yes!
The Easiest Chocolate Cake
makes 24 cupcakes or 2 8-inch rounds
from Organic and Chic
2 1/4 cups organic all-purpose flour
2 cups organic cane sugar
1 cup organic unsweetened cocoa powder
2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon organic vanilla extract
2/3 cup organic canola oil
2 teaspoons organic white vinegar
2 cups cold water
Preheat oven to 350 degrees F. Line two cupcake pans with paper liners and set aside.
In a large bowl, sift the dry ingredients together. Set aside.
In a medium bowl, whisk together the oil, water, vanilla extract and vinegar.
Slowly whisk the wet ingredients into the dry ingredients being careful not to overmix. The mixture will be quite wet, but that’s ok.
I poured my batter into a plastic pitcher to better divide the batter between the cupcake cups.
Pour the batter until the cups are two thirds full and place in the oven for 20-24 minutes or until a toothpick inserted into the center of the cup comes out clean.
Cool in the pan for 10 minutes then place on a wire rack until completely cool before frosting.
Vanilla Whipped Buttercream Frosting with Rose Water
makes enough to fill and frost one 8-inch layer cake or frost 24 cupcakes
from Organic and Chic
2 sticks (1 cup) organic unsalted butter, softened
1 cup organic cane sugar
1 cup organic whole milk
1/4 cup sifted organic all-purpose flour
1 1/2 tablespoons organic vanilla extract
1 teaspoon rosewater
Cream the butter on medium speed, 3 to 5 minutes, in a stand mixer, or with a hand mixer until soft, adout 30 seconds. Add the sugar and beat on high speed until light and fluffy, 5 to 7 minutes. Stop the mixer occasionally to scrape down the sides of the bowl and beat again.
In a small saucepan, combine 1/4 cup mil with the flour and vanilla extract. Whisk together until there are no lumps. Over medium heat, slowly add the remaining 3/4 cups milk, whisking constantly and cook until the mixture comes to a low boil.
Reduce the heat to low and continue mixing until the mixture starts to thicken slightly.
When the mixture starts to thicken, immediately remove the pan from the heat but keep stirring. After you have removed the pan from the heat, the mixture will continue to cook for a minute or two on its own.
If you overheat the mixture and find that you have some lumps, try to whisk them out with a little elbow grease, or pass the mixture through a fine mesh strainer. Allow the mixture to cool to room temperature. Place the mixture in the freezer for a few minutes to speed up the process.
With the mixer on low speed, slowly poor the milk mixture into the butter and sugar mixture. Increase the speed to medium and beat until the frosting is light and fluffy, about 3 to 5 minutes. Add the rose water during this final mixing.
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mm thanks bakerlady!
what can I substitute for rosewater?
you can just leave it out if you don’t have any on hand. or use vanilla extract, orange water or just a drop or two of almond extract.
JOY!
I can get a seizure from all that cuteness!
You can very well kill me! ^^
Love this recipe, my daugther is gonna love it,
Yummy
Joy, where can i buy rosewater? I want to make these sweet cupcakes for vday and can’t find it anywhere!!
here you go. http://www.amazon.com/Haddouch-Gourmet-Inc-Mustaphas-Moroccan/dp/B000LVKYFO
I found this at the local library a couple of months back and loved it! Such a fun book!
back in the day before amazon and gourmet grocery stores on every corner, I just went to my local watering hole (bar) one morning and asked the bartender if he’d sell me a small bottle of rosewater. He did, for his cost! Orange flower water, too!
I made the frostng and cake, and overall they were very good! One thing that didn’t go so smoothly was the frosting. I made it, and I liked it because it wasn’t to sweet (my family apparentley likes sweeter, but I really like it) But the frosting was a little shiny and not completely mixed perhaps? It had to be something to do with the butter think, because i think the oil from the butter was making it a little weird. It was light and fluffy though (yay!) and I thought it tasted fine, once I put some colored sugar on the cupcakes no one could notice the gleam… what do you think I did wrong? In your pictures it looked more normal, mine spread a little weird… good recipe overall though!
Baking these now and made a couple of mistakes. I hope to correct them next time.
My oven was too hot, I think, because the cupcakes came out with a hard crust on top. And I got distracted and forgot to add a second cup of sugar, yikes! They taste more like cocoa powder than chocolate. Haha. (I’ll eat them anyway.)
But I LOVE how dark and fluffy they are on the inside. :)
Hey Joy.. Man these cupcakes didn’t turn out for me at all! I feel so bad because I normally love the recipes you share & you’re my fav blogger in general.. but I felt like I had to come here to let you know. The cupcakes were incredibly moist and tender, but they were the texture of paste or mush or something. I definitely cooked them long enough (toothpick came out clean), but after they cooled I broke 2 open and they both had such a strange terrible texture when I ate them. It was like they could never fully cook. I even put them back in afterward for some crazy amount of time like 6 minutes… still raw tasting. I’m really bummed because I foolishly wasted a full cup of Valrhona cocoa powder on them. :/ lol I’m totally rambling on here… just needed to get that out I guess. hah I haven’t tried it yet, but I wanted to make this recipe for the rosewater frosting. Hopefully that turns out & I can just use a different chocolate cupcake recipe. :]
oh no! i’m so sorry this recipe didn’t work out for you! i have no idea what could have gone wrong!
I have made this about 5 times over the past two months, with slight variations in the frosting and the size of the cakes, and I feel that this is now going to be my go-to recipe for chocolate cake, forever. Delicious! It works every time! :)
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