Monday, May 23, 2016

Mini rose cupcakes


2 large eggs
3 tsp rose water, or 4 for a stronger taste
115g of caster sugar
115g of unsalted butter, soft
115g of self-raising flour

For the icing
250g of icing sugar, sifted
80g of unsalted butter, soft
1 tbsp of milk, at room temperature
1 tbsp of rose water, at room temperature
pink food colouring
hundreds and thousands

Preheat the oven to 180°C/gas mark 4 and line the mini muffin tin with cases. Set aside
Lightly beat the eggs and rose water together in a large mixing bowl and then add the sugar
Whisk the mixture together using the handheld whisk or a free-standing mixer until it is light and fluffy. Add the soft butter a dollop at a time while beating continuously
Once the butter is all incorporated, sift in the flour and fold it in carefully until you have a smooth batter
Divide the mixture between the 24 cases and bake for about 10-15 minutes until the cakes are golden brown. Take them out of the oven and leave to cool completely
While the cakes are baking, place all of the icing ingredients into a large bowl and beat together until light and fluffy
Pipe or dollop the icing over the cakes and decorate with hundreds and thousands

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