Bring a summer, garden flavour to your cup cakes and enjoy decorating with rose petals or indulge in the chocolate and rainbow strands cake toppings!
George's Favourite Cup Cakes with Rose Icing recipe
Bring a summer, garden flavour to your cup cakes and enjoy decorating with rose petals or indulge in the chocolate...
Ingredients
| 6 oz | self-raising flour, sieved |
| 6oz | organic granulated sugar |
| 6 oz | soft margarine |
| 3 | eggs |
| 1 tspn | Steenbergs baking powder |
| 1 tspn | Steenbergs organic Fairtrade vanilla extract (optional) |
| cake cases |
For the icing
| 3 oz | butter or margarine or plant based butter, softened |
| 6oz | icing sugar (sieved) |
| 1tbs | milk |
| 1tbsn | Steenbergs organic rose water |
Method
- Preheat oven to 180oC. Line 12 muffin or Yorkshire Pudding tins with cake cases.
- Mix butter, sugar, flour, baking powder and eggs in a food processor for 2 -3 minutes.
- Add the vanilla extract and mix.
- Divide the mixture between the cake cases. Bake for 20 minutes or until evely golden and springy to the touch of a finger.
- Leave for 5 minutes then move to a wire rack to cool.
- To make the icing, mix the butter and icing sugar together with the rose water and milk. Add icing sugar to obtain the desired consistency - for spreading or piping.
- When the cup cakes are cook, add the icing and then whatever decoration takes your fancy!
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