Light as a feather cupcakes with rose cream

For days I have been thinking I should draft a post but as usual again I am writing the post in the last minute.

Tomorrow early morning, I will be leaving to US to visit my sister for a month. And I am every excited, each time we skype both of us have been planning what to do while I am there etc.....

This is how sometimes one of our conversation goes,

Sis : You know when you come here my youngest son want you to make all the food from your blog...

Me : Oh I just want you to make all the traditional food which I don't make and you make so good...

Sis youngest son replies : Aunty can eat all the traditional food Mom makes for lunch and we all can eat aunties cooking for Dinner.

Hearing this conversation, Hans remark, I will get a double sized Finla when she comes back from a month :-)

Now I can go on writting aobut the each conversation we have but then I think I will be writting here for long as we skype almost every day :-)

Good that I don't have anything to do anymore for my travel, my luggae is packed , the travel documents are kept in my bag and did what ever I have to do at home.

I was planning to do the Kitchen floor today and hearing what I was planning to do Hans said , he will lock up nthe kitchen if I dare to so something like that he said,just sit in the sofa, take a book and relax etc......

I am sure lots of ppl celebrate Valentine, and ofcourse it is their choice, but I do think it is so fake, as for me this day is just comercial, come on you don't need a certain day for celebrating love do you.

So here we don't celebrate oh that makes me sounds so old, but the fact is what I mean is we don't buy each other cards, flowers, presents etc....I might make something special for the evening, but then that is it, no poo ha about the day.

So starting the travel on Valentines day doesn't matter to us :-)

The recipe is from the Book Cupcakes by Janet Smith

This recipe make lots of cup cakes but, they don't keep very well, so freeze half for another day.

The rose cream recipe is enough to ice half of the cakes.

We thought the cakes were so soft and Hans and Shyama loved the butter cream, but I am not a huge fan of rose flavour.

And I agree that the cakes don't last long, as they get soggy, so when you make them make sure you have lots of ppl comming over or make smaller batches if you are making just for you and family.

50 gm self raising flour

50 gm corn starch

40 gm butter

3 large eggs

100 gm fine sugar

For the butter cream/

2 egg yolks

175 gm butter

75 gm fine sugar

rose syrup to taste

pink food coloring

Preheat the over to 400°f and put 24 regular paper cases into the tins.

Sift together the flour and the cornstarch 3 times.

Put the butter in a pan and heat gentley intil melted.

Allow to cool.

Put the eggs and sugar in a large, preferbly glass, heatproof bowl.

Stand the bowl over a pan of simmering water and whisk with an elevtriw hand whisk untill doubled in volume and pale. You should be able to write your intials with the trail from the whisk.

Sfit half of the glour mixture into the agg mixture and fold in lightly using a large metal spoo, ot large plastic scraper.

Slowly drizzle half of the coole butter into the mixture and fold in the remaining flour and butter.

Divide the mixture among the paper cases and bake for 6 to 10 minutes untill the cakes are risen and spring back when pressed with your finger tip.

Remove the cakes from the tin and cool on a wire rack.

To make the Rose butter cream, put the egg yolks ina bowl and whisk briefly. Put butter in a another bowl and beat with a wooden spoon untill soft.

Put the sugar and 1/4 cup water in a small heavy based non stick pan and heat gently untill the sugar has completley dissolved. Bring to boil and boil rapidly untill the temperature reaches 225°F on a sugar thermometer.

Pour the sugar syrup onto the egg yolks, whisking all the time and keep whisking untill the mixture is thick and cold. Add the very soft butter, rose syrup and food color and mix throughly untill blended.

Spread the rose cream onto the cup cakes.