Ok- confession: I totally watch The Bachelor. I have been for a couple years now and I love it in that “this show is so awful that I actually find it entertatining” sort of way. Last Monday my dear friend Natalie was in town and came over to my sister Nadia’s for a little viewing party. Nat is known for the hillarious Bachelor commetaries she writes on her blog, and we were in near hysterics the whole time. I seriously wish we could all watch together every week!
For the occasion (and since these are perfect for V-day,) I thought I’d make some “rose” cupcakes. I dorkily asked all the girls if they would “please accept this rose,” and they of course accepted. (Maybe I gave myself two roses so what?)
For these cupcakes I used my favorite One-bowl chocolate cupcake and vanilla bean buttercream. I only had a couple hours to whip these up so I wanted something easy. To pipe on the roses, I used a Large #1 Wilton star tip and starting in the center of the cupcake- piped in a circular motion until I got my pretty pink rose. It really takes about 5 seconds and looks so pretty! Everyone was very impressed with my “roses” (which I guess are techinally called rosettes.) Either way- they sure make for a sweet love-inspired treat.
PS- I am calling now that Ben is going to choose the annoying model in the end. I hate her but I think he’s just that dumb. :)
Chocolate "Rose" Cupcakes
Yield: 18-24 cupcakes
- ¾ cup unsweetened cocoa powder
- 1½ cups all-purpose flour
- 1½ cups sugar
- 1½ teaspoons baking soda
- ¾ teaspoon baking powder
- ¾ teaspoon salt
- 2 large eggs
- ¾ cup warm water
- ¾ cup buttermilk
- 3 tablespoons safflower oil (canola is also fine)
- 1 teaspoon pure vanilla extract
- 2 sticks of butter softened
- 2½ cups powdered sugar
- 2 tsp. vanilla bean paste or a vanilla bean split length wise (lately I'm all about the paste though- so easy.)
- 2-6 tablespoons of milk or cream
- Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
- Divide batter evenly among muffin cups, filling each ⅔ full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.
- Beat Butter and scraped out vanilla bean with an electric mixer until pale and fluffy, (about 3 minutes.) Add the powdered sugar and beat well until mixture is thick and almost paste like. Add extract and 1 tablespoon of milk/cream. Beat well. Slowly add more milk 1 spoon at a time if you think your frosting is too thick or dry. Frost cooled cupcakes as desired.
Cupcake Recipe from Martha Stewart