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.
Gina
Thank you for making my morning and the little love notes are as perfect as the cupcakes. Thank you for the cookbook info it’s now on my list of must reads.
xo
Gina
thedelishdish
these look too good to be true!! i cant believe they’re vegan and come out so beautifully!!
Estela @ Weekly Bite
These look so delicious! Just hearing the name “Sweetheart Rose Cupcakes” makes me smile :)
Michelle
maybe i should practice those little sweet-nothings too. I haven’t been in a “real” relationship in – gosh, 5 and a half years! yicks. So i am definatly out of practice lol. mmm cupcakes. I’m not one who cares if my food is organic, but I’m sure my tastebuds wouldn’t know the difference!
Rebecca
Just in time for Valentine’s Day! My man is in Iraq, but I can make them and eat them in front of him on Skype. Tehehehe.
ruth
oh my little heart! i wish the cupcake fairy would bring them to me now.
Lilly Higgins
Gorgeous cakes, I always want to use rosewater but never know how, it’s *the* most romantic ingredient ever. Your plates are so pretty too, I have plate envy! Happy Valentines! x
Jennifer Jo
These look almost exactly like our standard Wacky Cake recipe, though you have significantly more cocoa in yours. I believe they would be very good indeed.
Jessica @ How Sweet It Is
Wow these are gorgeous. I have seen a cupcake made with rose, but have been afraid to try. These are stunning.
Mandie
Awww, I love it. Super fab-tastic. :)
amber
They look divine!!! Just out of curiosity though, what does vinegar have to do with cupcakes? Does it add flavour?
joythebaker
good question! the vinegar works with the baking soda to make the cupcakes rise. you can’t taste it at all.
amber
Gotcha. Thanks.
Ashlea
Oh Joy!
I do the same thing! The endearment practicing, I mean. Except I practice on my cats.
Buttercup is a personal favorite.
I do like the idea of a less sweet buttercream frosting, as well. And rose scented, well, that about knocks me off my feet!
Ashlea
Silvia
Nice sweet little cupcakes, I’m curious, is there a way to use less butter for the frosting?
happy valentine Joy!
XXX
morgana
Wow! I mean, “organic wow”, of course. Stunning cupcakes, so black, so choco-shock, so delicious… I can’t wait to give them a try(though mines won’t be organic).
Thank you for the great recipies you share with us day by day. And hve a nice Valentine (and also happy chineese new year, this is going to be a bussy weekend).
Sara T
these are absolutely fabulous. I’ll have to check out that cook book, thanks for the heads up!