Rose cupcakes
Prep:
30 mins
Cook:
20 mins
150g softened unsalted butter
150g caster sugar
3 medium eggs, at room temperature
150g self-raising flour
1 tbsp rose water
1-2 tbsps milk
1 packet instant royal icing
rose petals or silver balls, to decorate
Heat the oven to 170°C. Take a 12-cup muffin tray and line each cup with a paper muffin case.
Beat the butter and sugar together with a wooden spoon until the mixture becomes light-coloured and airy then stir in the eggs, one at a time.
Mix in the flour and rose water. The batter should be slack without being runny. If too thick, add 1 or 2 tablespoons of milk.
Fill the muffin cases with the batter. Put the tray in the oven for about 20 minutes, until the muffins are well-cooked with a nice golden colour. Place the muffins (in their cases) onto a wire rack to cool down.
Make the royal icing then spread on top of the cupcakes. Set aside to harden. Decorate with rose petals or silver balls.
Serves
12
Preparation Time
30 minutes
Cooking Time
20 minutes
Main ingredients
Dairy, Eggs, Sugar
Recipe Type
Party Food, Cakes & Baking, Easy, Entertaining, Gifts, Cake Stall, Cupcakes
Special Info
Gluten free, Nut free, Vegetarian
Level of Difficulty
Medium
We tested these cupcakes as a gluten free recipe and it works really well! Just substitute the flour with a gluten free version.
