Name: English Rose Cupcakes
Prep time: 10 min
Cook time: 25 min
Cuisine: British
Ingredients: 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 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

English Rose Cupcakes

These English Rose Cupcakes are pink little numbers that will make for the perfect princess party centrepiece. A little tip; bake your cupcakes the night before & ice them on the day – that way, they’ll be adequately cool.

Prep Time: 10 minutes

Cook Time: 25 minutes

Makes: 12 cupcakes

Share

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

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

Method

Pre-heat the oven to 160C Fan. Line a 12 hole muffin tin with cupcake cases.
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.
Spoon into the cases. Bake for 20 to 25 minutes until lightly golden and well risen. Leave to cool.
To make the icing whisk all of the ingredients together until light and fluffy. Spoon into a piping bag with a fluted nozzle.
Pipe the icing onto the cakes and decorate with the sugar paste roses.