This delicious recipe is from Veggie Desserts + Cakes by Kate Hackworthy.
Kate Hackworthy's Pea and Mint Cupcakes with Rose Water Buttercream
Kate’s recipe introduction from the book: The sweet, delicate flavour of garden peas is even more delectable when garnished with fresh, cool mint. I love minted peas mashed on toast in the morning, while fresh pea and mint soup is an absolute joy. Here, I’ve brought them together into lovely, springy cupcakes that have a subtle hint of mint flavour. Topped with a gently fragrant rose water buttercream, it’s like walking through an English cottage garden on a summer morning. Podding peas and sneaking the occasional raw, sweet green orb to eat is one of life’s simple pleasures, but frozen peas work equally well and are, admittedly, far more convenient.
For the cakes:
- 100 g peas (fresh or frozen)
- 1 tbsp chopped fresh mint leaves
- 115 g unsalted butter , softened
- 125 g granulated sugar
- 2 large free-range eggs
- 1 tsp vanilla extract
- 150 g plain flour (all-purpose)
- 2 tsp baking powder
- 1 pinch salt
For the rose water buttercream:
- 75 g unsalted butter , softened
- 150 g icing sugar (confectioners')
- 1/4 - 1/2 tsp rose water
- 1-2 tbsp milk
- 12 dried culinary rose buds or petals (optional)
Tip: Too much rose water can be overpowering, so pour with a steady hand and use sparingly, tasting before adding more.
To make the cakes:
Preheat the oven to 170°C/150°C fan/325°F/gas 3. Line a 12-cup muffin pan with paper cases.
Boil the peas for a few minutes until soft, then rinse under cold water and drain. Purée the peas with the mint with a hand blender until smooth and set aside.
In a large bowl, cream the butter and sugar together with an electric mixer until light and fluffy. Add the eggs, one at a time, and beating each one in well, then beat in the vanilla and pea purée.
Sift in the flour, baking powder and salt, and stir gently to combine.
Spoon the batter into the muffin pan to three-quarters full, then bake for 15–20 minutes, or until a skewer inserted in the middle comes out clean. Leave to cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely.
To make the rose water buttercream:
In a large bowl, beat the butter, icing sugar, rose water and 1 tablespoon of milk together with an electric mixer until smooth and fluffy. Add more milk, if necessary, to make a thick frosting consistency. Keep in the fridge until ready to ice the cupcakes.
Spoon the icing into a piping bag and frost the completely cooled cupcakes as desired, then top with dried rose buds, if you like.
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Kavey Eats received a review copy of Veggie Desserts + Cakes by Kate Hackworthy (RRP £14.99) from publisher Pavilion Books. Recipe extracted with permission from Pavilion Books. Photography by Clare Winfield.