Monday, 8 September 2014

Pink Rose Cupcakes

Before my sister disappeared to London, I decided to do a bit of baking with her. We made two batches of cakes, and I shared one of the recipes on Gem's blog HERE.

This recipe is for pink rose cupcakes, they were pretty good, although the rose was very overpowering in our batch so I've reduced the amount of rosewater used in this recipe to hopefully create a lighter taste, rather than an overly strong taste. 

Pink Rose Cupcakes - makes 12

125g caster sugar
125g butter
2 eggs
150g self-raising flour
1/2 teaspoon baking powder
1 teaspoon rosewater
250g mascarpone cheese
125g icing sugar
1 teaspoon lemon juice
a few drops of pink food colouring
sugar flowers

1. Preheat the oven to 180°C
2. Line a bun-tray with cupcake cases
3. Put the caster sugar, butter and eggs into a bowl and whisk together with an electric hand whisk
4. Add the flour and baking powder and whisk together until light and creamy
5. Add the rosewater and stir into the mixture
6. Separate the mixture into the cupcake cases and place in the oven for 20 minutes
7. Beat together the mascarpone cheese, icing sugar, lemon juice and food colouring with a wooden spoon until smooth
8. When the cakes have cooled, spread the mixture evenly over the top of each cake and place a sugared flower on the top

A super simple recipe for you all to follow! Enjoy!

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