
Eleanor Smallwood
Dreamy, romantic, good looks - that is a lot to ask from a cake! Eleanor Smallwood's cup cakes might just have it all
Dreamy, romantic, good looks - that is a lot to ask from a cake! Eleanor Smallwood's cup cakes might just have it all
Rose petal cup cakes
Method
2. 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.
3. 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.
4. 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.
5. Make up a big batch of royal icing and spoon onto the cakes. Leave to set before decorating with rose petals or silver balls.
Prep:
30 min
Cook: 20 min
Cook: 20 min
Ingredients
150g softened unsalted Butter150g caster sugar
3 medium Eggs, at room temperature
150g self-raising flour
1 tbsp rose water
100ml Milk
1 packet instant royal icing
rose petals or silver balls, to decorate
Top Sponsored Searches
Advertisement
You may also like
Like this recipe?
Print
Print this recipe
Save
Save this recipe to My Recipe Book
Share
Email to a friend
Offers & Promotions
Afternoon tea, curry cookery courses and more!
Great discounts on cookware




















