Mini rose cupcakes
by
Urvashi's mini rose cupcakes are as pretty as they are delicious, delicately flavoured with rose water for a flavour that epitomises the English flower garden. Serve with English breakfast tea for the ideal pairing. For more fantastical Mad Hatter's tea party recipes, visit our page celebrating the 150th anniversary of the publication of Alice's Adventures in Wonderland.
Ingredients
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
Method
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
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Mini rose cupcakes
