Flower power cupcakes with rose-scented icing
( MAKES 12 )
Photo by Annabel Langbein Media
With any kind of floral water you need to be careful not to use too much or the taste becomes unpleasantly medicinal.
|50 g||Butter, at room temperature|
|½ cup||Caster sugar|
|2 Tbsp||Golden syrup|
|1 tsp||Rose water|
|½ tsp||Baking soda|
|½ cup||Milk, warmed|
|1 tsp||Baking powder|
|12||Edible flowers, spray-free, fragrant, such as roses, violet, viola or hibiscus, to garnish|
- Preheat oven to 180C fanbake and arrange paper cases inside 12 muffin pans.
- Beat butter and sugar until pale and creamy. Beat in egg, golden syrup and rose water.
- Stir baking soda into warm milk and fold into butter mixture alternately with dry ingredients.
- Divide mixture between paper cases and bake until lightly golden (15 minutes). Leave to cool. They are best eaten within 2 days or can be frozen un-iced.
- To make the icing, beat butter until light and fluffy. Add icing sugar, a cup at a time, beating between additions until smooth.
- Beat in milk, rose water and food colouring, if using, adding a little extra milk if necessary until an easy spreading consistency is achieved. Spread over cooled cupcakes and decorate with edible flowers.
More floral notes from Annabel