Monday, 11 June 2012

Sugar Sparkle Cupcakes

Recipe source: "The best ever book of cakes"


  • 115grams self-raising flour
  • 115 caster sugar
  • 115 unsalted  butter softened
  • 2 eggs
  • 1 tbsp rose water
  • 1 tbsp water
  • pink food colouring 

  1. Preheat the oven to 190C. Line a 12 cup muffin tin with paper cases.
  2. Put the flour, sugar , butter and eggs in a large bowl with the rose water and beat until smooth.
  3. Add the milk and a few drops of pink colour(optional).
  4. Divide among the paper cases.
  5. Bake for 15- 20 minutes, or until the cakes are risen and golden, and are just firm to the touch.
  6. Remove them from the tray and put on a wire rack to cool.

  1. To make the topping, sift the icing sugar into  a bowl.
  2. Add the rose water with a few drops of pink colouring  and 5ml/ tsp of cold water or enough to  mix to a spreadable icing.
  3. Spoon  a little icing  over the top o the each cake, then top with sugar sprinkles , flowers or shapes.

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