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Mini rose cupcakes

by Urvashi Roe
Mini rose cupcakes

Mini rose cupcakes

PT45M

Why not try?

If you're left worrying that your afternoon tea isn't quite English enough allay your fears with Urvashi's fragrant little cakes, which are scented with rose water and decorated with hundreds and thousands - perfect for eating out in the garden. Mini cakes are an excellent contribution to a tea table, not only looking dainty and delicate but also - ostensibly - preventing everyone from filling up before they've had a chance to try all the wares.

Ingredients

Metric

Imperial

  • 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
1
Preheat the oven to 180°C/gas mark 4 and line the mini muffin tin with cases. Set aside
2
Lightly beat the eggs and rose water together in a large mixing bowl and then add the sugar
3
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
4
Once the butter is all incorporated, sift in the flour and fold it in carefully until you have a smooth batter
5
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
6
While the cakes are baking, place all of the icing ingredients into a large bowl and beat together until light and fluffy
7
Pipe or dollop the icing over the cakes and decorate with hundreds and thousands
mini rose cupcakes
 

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