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Ingredients
For the Cupcakes
125 g soft unsalted butter
125 g caster sugar
2 eggs
1/4 tsp baking powder
125 g self-raising flour
1 tsp vanilla extract
1/4 tsp rose water
125 g caster sugar
2 eggs
1/4 tsp baking powder
125 g self-raising flour
1 tsp vanilla extract
1/4 tsp rose water
For the Icing and Decoration:
125 g soft unsalted butter
80 g cream cheese
450 g icing sugar
1/2 tsp rose water
pink food colouring
2 tbsp milk
12 sugar paste roses
80 g cream cheese
450 g icing sugar
1/2 tsp rose water
pink food colouring
2 tbsp milk
12 sugar paste roses
Method
1. Pre-heat the oven to 160C Fan. Line a 12 hole muffin tin with cupcake cases.
2. Measure the butter and sugar into a bowl. Whisk until they are creamed together and light and pale in colour. Add the remaining cake ingredients and whisk until fluffy.
3. Spoon into the cases. Bake for 20 to 25 minutes until lightly golden and well risen. Leave to cool.
4. To make the icing whisk all of the ingredients together until light and fluffy. Spoon into a piping bag with a fluted nozzle.
5. Pipe the icing onto the cakes and decorate with the sugar paste roses.
