Rosy Cupcakes with Hibiscus Meringue Frosting – vomFASS Madison University Avenue
vomfassmadison-universityave.com
This recipe uses classic cupcake ingredients but with Japanese techniques applied, for the plushest cupcakes you’ll ever make! Ingredients (makes 12)(You will need about ¼ cup of vomFASS Wild Rose...
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Cooking tools:
- Stand mixer
- Candy thermometer
- Piping bag
- Kitchen torch
- Ice cream scoop
- Cooling rack
- Muffin tin
- Cupcake liner
- Toothpick
- Pastry brush
- Oven
- Microwave
- Stove
- Saucepan
- Whisk
- Mixing bowl
- Fork
- Measuring cup
- Measuring spoon
- Pitcher
- Chef's knife
- Cutting board
Ingredients
- 1 cup all purpose flour
- 1¼ tsp baking powder
- ⅛ tsp salt
- 2 large eggs at room temperature*
- ¾ cup caster / superfine sugar
- ¼ cup unsalted butter, cut into ½” cubes
- ½ cup milk, full fat**
- 1½ Tbsp vomFASS Wild Rose Liqueur
- 1½ tsp vomFASS Grape Seed Oil
- 1½ Tbsp vomFASS Wild Rose Liqueur to brush tops of cupcakes
- 2 large egg whites, room temperature*
- 2 tsp vomFASS Wild Rose Liqueur
- ¼ cup water
- ½ cup white sugar
- 1 pinch fine sea salt
- 1 tsp hibiscus powder
- Pink or red decorating sugar if desired.
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