Happy Valentines Day!
Tres leches cupcakes have gone floral for the big day! Sponge cake soaked with an exotic rose-infused milk, topped with whipped cream and a sugared rose petal. Can cupcakes get any fancier?
Valentines day is all about ROSES, Roses and more roses!!!
Are you’ll ready for the big day tomorrow? It kinda sneaked up on us, huh? May be, I’m the only one feeling this way. Did I tell you that I’m the biggest procrastinator that you’ll ever meet…bad and sometimes…too bad! I make a list, come with a schedule and say to myself ” This time I’m gonna get this done” and then, it is the same old story each and every time, I kid you not!
Have I ever told you how much I love tres leches? It is a unique and genius take on a regular cake, for all the obvious reasons. Who would think of making a cake and then soaking it with milk? Though it is a remarkable cake on its own, it proves to be a blank canvas for many variations – one such is the Indian Kulfi Tres Leches Cupcakes and now Rose milk!
So, what is Rose milk? Well, it is a rose flavored milk, duh..right? Though it may sound exotic, rose milk is something that we grew up with. Rose syrup was a common pantry item and it was usually stirred into a glass of ice cold milk for a refreshing drink on hot summer days, YUM! Rose syrup is made with extracts of rose petals, sugar and is dyed pink. I attempted to re-create by steeping organic dried rose petals in water and then mixing in food color to get the traditional rose color.
If you want to amp up the rose flavor then you can add a few drops of rose essence. But, I choose not for two reasons – I didn’t want to spend money on a bottle knowing that I was going to use only a teeny-tiny portion and the steeped rose water added a subtle note without over powering and we loved as is!
Sugared rose petal is to gild the lily and is obviously optional. To start with you will need unsprayed rose petals. Wash them and let air dry. It has to be free of any moisture. Then brush a very thin coating of beaten egg whites on both sides and coat them generously with super-fine sugar and place on a wire rack to air dry for a few hours.
To make superfine sugar, simply add regular sugar into a mini food processor and run for a few seconds. Be careful not to make into a fine powder.
Warning: Rose petals are coated with RAW egg whites
To make cupcakes—
—sift all dry separately
—beat egg whites and cream of tarter until stiff peaks form
—beat egg yolks and sugar until think and creamy, mix in milk then fold in flour mixture followed by the beaten egg whites.
—transfer to a cupcake pan and bake. For step-by-step pictures on making tres leches cupcakes please refer Kulfi Tres Leches Cupcakes
—cool, poke all over with a toothpick (this is to help all the milk soak into the cupcake) and drizzle rose milk.
To make rose milk—
—steep dried rose petals in water and store in the refrigerator over night.
—strain and measure 1/2 cup for the recipe
—along with 1/2 cup rose water, stir in 1/2 cup milk, sweetened condensed milk, heavy cream, red food color (to get pink shade) and rose essence (if you want a stronger rose flavor)
To assemble cupcakes,
–Top cupcakes with whipped cream and a sugared rose petal
Do you see all that rose milk absorbed into the cup cake…SO MOIST😍
Rose Milk Cupcakes
1/2 cup dried rose petals
1 cup water
3 large eggs
1 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon cream of tartar
3/4 cup sugar
3/4 cup milk, divided (whole or 2%, please do not use skim or fat free)
3/4 cup sweetened condensed milk
3/4 cup heavy cream
red food color, as required
1/8 teaspoon rose essence, optional
Sugared rose petals
12 unsprayed fresh rose petals
1 egg white, beaten with a fork until frothy
1/3 cup superfine sugar
1 cup heavy cream
2 tablespoons sugar
To make rose water, the day before making cup cakes, combine dried rose petals and water in a small saucepan and bring to a boil over medium heat. Take off heat and let cool to room temperature. Transfer mixture (along with all the rose petals) into a covered container and refrigerate for at least 8 hours or up to 2 days.
To make cup cakes, seperate eggs when cold and leave at room temperature for at least 30 minutes.
Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners and set aside.
Whisk flour, baking powder and salt together in a small bowl and set aside.
Beat eggs whites and cream of tarter with the hand held beater for about 1 minute, until soft peaks begin to form. Set aside.
Rinse and dry beaters thoroughly. Place 3 yolks in a large bowl and beat for about 2 minutes, until thick. Add sugar in 3 batches and continue to beat for 4-6 more minutes, until thick and falls back as ribbons when beater is lifted. Add 1/4 cup milk and beat for a few seconds, until mixed well.
Switch to a rubber spatula and fold in flour mixture in 2 additions and then fold in beaten egg whites in 3 additions. (Be gentle while folding the whites).
Scoop batter into the prepared muffin cups, filling not more than half way. Place in oven and bake for about 25 minutes, until a tooth pick inserted in the middle comes clean.
Place pan on a wire rack and cool.
Seperate all paper liners and discard. Place cupcakes back into the pan and poke holes with a toothpick all over each cupcake.
To make rose milk, strain rose petals and discard. Measure 1/2 cup liquid (discard any remaining liquid or use to flavor your milk/oatmeal) and stir along with remaining 1/2 cup milk, sweetened condensed milk, heavy cream, red food color as required (to get pink) and rose essence (if using). Mix well and spoon milk slowly on each cupcake evenly, until all milk is done.
Place pan in the refrigerator over night for all milk to be absorbed.
To make sugared rose petals, wash rose petals and let air dry completely. Gently brush a very thin coating of beaten egg white on both sides of each rose petal, and coat both sides with super fine sugar. Place it on a wire rack to dry for at least 2 hours (or up to 6 hours) before using. Store dry petals in an air tight container.
To make whipped cream frosting, place heavy cream and sugar in a medium bowl and beat with a hand held electric beater until stiff peaks form.
To finish cup cakes, remove cupcakes from the pan and place it in a decorative paper liner (just for presentation purposes) and top with whipped cream decoratively and then place a sugared rose petal on top.
Store left over cup cakes in the refrigerator without the rose petal garnish. Top only before serving.
Makes 12 cup cakes
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