Rose Petal Cupcakes
Source of Recipe
Pretty Pink Butterfly
List of Ingredients
Rose Petal Cupcakes
150 g softened unsalted butter
150 g caster sugar
3 medium eggs, at room temperature
150 g self-raising flour
1 tbsp rose water
100 ml milk
1 packets instant royal icing
Rose petals or silver balls, to decorate
Recipe
Preheat the oven to 190C/gas 5.
Line a 12-hole muffin tray with papers.
Using a wooden spoon, cream together the butter and sugar until pale and fluffy.
Add the eggs, one by one, stirring well between each addition.
If the mixture threatens to curdle, add a tablespoon of the flour to stabilise it.
Fold in the remaining flour, followed by the rose water.
Next, start adding the milk - you may not need it all.
What you want is a batter that will just fall off the spoon if you shake it a little.
Spoon the mixture into the muffin papers and bake in the oven until cooked through and golden, about 20 minutes.
Turn out onto a rack to cool.
Make up a big batch of royal icing and spoon onto the cakes.
Leave to set before decorating with rose petals or silver balls.
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