For a year plus, hibiscus frosting has been my go-to move when called on to supply sweet treats. Kirsh and I made the signature Molly Rose Hibiscus frosting for cupcakes a few weeks ago for the Molly Rose Show (where Molly's friends showcase their talents in New Jersey), and used box cake. As always they tasted great, but Jenn made the suggestion that lemon cake would be a great pairing. So I tried it out and yum. I made a few alterations to this recipe, and added a few flavors - Fior di Sicilia alongside the required vanilla, and homemade grapefruit bitters, which I received last weekend at Kathryn's wedding.
- 1 1⁄3 cups all-purpose flour
- 1/2 cup pastry flour
- 1⁄2 teaspoon baking powder
- 3⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄4 cup coconut oil
- 2/3 cup maple syrup
- 1 cup rice (or other) milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon fior di sicilia
- 1⁄4 cup lemon juice
- 1 tablespoon lemon zest
- 1 stick butter
- 1/2 box of powdered sugar
- 2 tbsp hibiscus powder
- 1/4 cup heavy cream
- 2 droppers of grapefruit bitters
- Preheat oven to 350°F.
- Line a 12-muffin tin with cupcake cups.
- Sift together flour, baking powder, baking soda, and salt.
- In a separate bowl, combine oil, maple syrup, rice milk, vanilla, fior di sicilia, lemon juice, and zest. (Be careful of the coconut oil because it hardens when it comes in contact with the cold ingredients, so add it last)
- Pour the dry ingredients into the wet and mix until smooth.
- Fill each muffin tin about 2/3 full.
- Bake cupcakes for 17-20 minutes.
- Remove cupcakes from muffin tin, and place on wire cooling rack.
- Frost when fully cooled.
for the frosting:
- Let the butter stand at room temperature for an hour (or put it on the stove while cupcakes are baking to speed up the process) then blend until smooth with the powdered sugar with an electric mixer.
- Add the hibiscus powder, heavy cream and bitters.
- Adjust for desired creaminess by adding more butter+cream or sugar depending on your preference.
- After frosting cupcakes, place them in the refrigerator prior to serving so that frosting hardens.