125 g soft unsalted butter<br />
125 g caster sugar<br />
2 eggs<br />
1/4 tsp baking powder<br />
125 g self-raising flour<br />
1 tsp vanilla extract<br />
1/4 tsp rose water125 g soft unsalted butter<br />
80 g cream cheese<br />
450 g icing sugar<br />
1/2 tsp rose water<br />
pink food colouring<br />
2 tbsp milk<br />
12 sugar paste roses<p>1. Pre-heat the oven to 160C Fan. Line a 12 hole muffin tin with cupcake cases.<br />
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.<br />
3. Spoon into the cases. Bake for 20 to 25 minutes until lightly golden and well risen. Leave to cool.<br />
4. To make the icing whisk all of the ingredients together until light and fluffy. Spoon into a piping bag with a fluted nozzle.<br />
5. Pipe the icing onto the cakes and decorate with the sugar paste roses.</p>
English Rose Cupcakes
These pink little numbers 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.
