Rose petal cup cakes

Method

1. Preheat the oven to 190C/gas 5. Line a 12-hole muffin tray with papers.

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.

Comments                        add a comment

Be the first to add a comment...

Ingredients

150g softened unsalted Butter
150g 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

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

Special offers on wine
Afternoon tea, curry cookery courses and more!
Great discounts on cookware