Light and fluffy, warm rose gold pink, and a warm autumn spice flavor with a hint of white chocolate and rose - these rose gold cupcakes are deliciously unique in every way. Perfect for special occasions - wedding showers, baby showers, teas, and New Years Eve.
8 ouncescream cheesewarmed to warm room temperature - use full fat not low fat or fat free. Do not use whipped.
1pintheavy creamvery cold
1 ¼cupConfectioner's sugar
1tablespooninstant pudding powder - white chocolate
1teaspoonrose water
¼teaspoonalmond extract
red food coloring
Decoration
6ounceswhite chocolatedmelted
1packageEdible Gold Stars
1packageRose Gold Sprinkles Mix
Edible Shimmergold and white
Instructions
Preheat oven to 400F.
Blend dry ingredients together and set aside.
Prepare muffin tins with cupcake liners of choice.
Cream butter and both sugars until light and fluffy.
With mixer on medium add eggs, one at a time, beating well after each.
With mixer running add in the rose water, vanilla, and melted white chocolate.
With mixer on low add in the red food color, a drop at a time mixing well after each drop, until you get a warm pink color. Actual color will depend on the amount of food coloring you use and how yellow the butter and egg yolks are.
Mix in ⅓ of the flour mixture to the butter mixture.
Stir in ½ of the buttermilk and repeat with flour mixture and buttermilk, ending with the last of the flour mixture.
Bake for 6 minutes at 400F then turn the oven down to 350 and bake 15 more minutes or until a toothpick inserted in center comes out clean - with maybe a few crumbs hanging on it.
Cool completely before frosting.
Frosting
Beat the cream cheese and Confectioner's sugar until light and fluffy.
Add the cream, pudding mix, rose water, and almond extract.
Add in a few drops of red food coloring for a blush pink color.
Beat until it's thick and fluffy and stiff peaks form. Don't overbeat.
Use to frost Rose Gold Cupcakes.
White Chocolate Arcs
Melt white chocolate.
On a silpat or waxed paper spoon a small puddle of white chocolate and create an arc with the spoon
Dust the white chocolate arcs lightly with the edible shimmer.
Sprinkle with edible star sprinkles.
Refrigerate until firm and ready to use.
*Note: the arcs are VERY fragile so make more than you need.
Decorating Rose Gold Cupcakes
Gently remove the white chocolate arc from the silpat.
Push it into the frosting and slightly into the cupcake - be careful!
Use Gold Sprinkle mixture to decorate the tops.
Finish with more star sprinkles.
Dust lightly with the edible shimmer.
Store in the refrigerator. Let sit out for 30 minutes before serving.