Ingredients

The following ingredients have 4 Servings
  • 200 g cucumber (about half a cucumber)
  • ½ cup about a handful fresh mint leaves
  • 1 tablespoon lemon juice
  • 115 g ½ cup butter, softened
  • 150 g 3/4 granulated sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 150 g 1 1/8 cups self raising flour
  • Pinch of salt
  • For the Rose Water Buttercream:
  • 75 g 1/3 cup butter, softened
  • 150 g 1 1/8 cups powdered icing sugar
  • ½ teaspoon rose water
  • 1-2 tablespoons milk

Instruction

  • Preheat the oven to 170C/325F. Line a 12 cup muffin tray.
  • Leave the skin on the cucumber and de-seed it by cutting it in half lengthways and scraping the seeds out with a teaspoon. Cut into chunks and puree until smooth in a blender. Add the mint leaves and lemon juice and blend until smooth.
  • Cream the butter, sugar and vanilla together for a few minutes until light and fluffy.
  • Add the eggs, one at a time, beating each one in well.
  • Stir in 1/3 of the flour (with the salt), then add 1/3 of the cucumber and continue alternating until it is all combined.
  • Bake in the preheated oven for 12-15 minutes or until an inserted skewer comes out clean. Allow to cool slightly in the tin then cool completely on a wire rack before icing.
  • For the Rose Water Buttercream:
  • Beat the butter, icing sugar, rose water and 1 tablespoon of milk together until smooth and fluffy. Add more milk if necessary to make it a frosting consistency. Keep in the fridge until ready to ice the cupcakes.