Rosehip syrup

The warm days of summer are not quite over, yet the dark is unmistakably drawing in. If there is any time of year that I become particularly aware of the passing of time, it is now. These days when the sun is still warm but all the richness and sweetness of autumn is around fly by so quickly.

This time is a forager’s dream. So much delicious food is in season. Everywhere you look, the intense red of berries peaks around the dark green, late summer leaves. I’ve wanted to have a go at making my own rose hip syrup for such a long time but this is the first time I’ve come up with a recipe to use as an excuse. The syrup is fantastically tangy and the pear adds such a summery lightness.

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Ingredients: (Makes 10)

      • 120 g plain flour
      • 1/2 tsp baking powder
      • 1/2 tsp bicarbonate of soda
      • 50 g unsalted butter
      • 100 g caster sugar
      • 1 egg
      • 2 1/2 tbsp rosehip syrup
      • 1 large pear, finely chopped

For the icing

      • 30 g butter
      • 30 g brown sugar
      • 15g icing sugar
      • 40 g chopped hazelnuts

Preheat the oven to 180 degrees C.
Cream together the butter and sugar until very light. Beat in the egg and syrup.
Fold in the chopped pear.
Add the flour, baking powder and bicarb and fold in gently. Spoon into 10 cupcake cases.Bake for 25 minutes.
For the icing, beat together the butter and sugar. Fold in the hazelnuts. Top the cupcakes with a blob of icing when they have cooled completely.

Autumn pear rose hip cupcakes

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5 thoughts on “Pear and rose hip cupcakes with hazelnut buttercream

    1. They are pear cupcakes, honest! I used up my last pear in the recipe so pears in the photo wasn’t an option. I was just going for an autumn theme; I didn’t think how it would look. I guess I’ll have to just make more cupcakes to re-take the photos! Not a problem with me 😉

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