Tuesday, November 12, 2013
Raspberry Glacé Rosewater Cupcake Icing
I'm in love with this simple and pretty combination ... vanilla cupcakes baked in silver cupcake liners with raspberry rosewater glacé style icing. Classy times, guys.
RASPBERRY ROSEWATER ICING
You will need:
1 1/4 cup icing sugar
3 tablespoons of raspberry juice
a teensy amount of rosewater (it is a very powerful flavour - I used about 1/16th of a teaspoon!)
Stir the juice into the sugar until combined. Add the rosewater. Thin out with more juice or thicken with more icing sugar as needed. When making your cupcakes, spoon only a small amount (2 tablespoons) into the cupcake liner. This will leave room for the icing.
Once the cupcakes cool, spoon the icing on top of the cupcakes and spread to the edges of the cupcake liner. Top with a rose petal or sugar flower.
Have you worked with glacé style icing before? What is your favourite thing to glaze? I love the drippy look of it on anything! Especially donuts... I can't wait to make donuts with some extreme drippy glaze-iness and sprinkles power.
Happy baking, cake pals!