Crystallised Rose Cupcakes
ready in 12 h. 45 min.
- For the crystallised rose petals
- 1 small egg white (lightly beaten)
- crystallized Rose petal (sugared)
- superfine caster sugar
- For the cupcakes
- ½ cup unsalted butter
- ½ cup caster sugar
- 1 teaspoon vanilla extract
- 2 eggs (beaten)
- 1 cup self-rising flour (sifted)
- ½ teaspoon Baking powder
How healthy are the main ingredients?egg
For the crystallised rose petals: lightly brush the rose petals with the egg white and roll in sugar. Place on a wire rack covered with non-stick baking paper and dry in a warm place (the airing cupboard is ideal) for 12 hours.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 10 hole bun tin.
Beat the butter and sugar in a mixing bowl until light and creamy. Beat in the vanilla.
Add the eggs gradually, beating well. Sift in the flour and baking powder and gently fold into the mixture.
Spoon the mixture into the paper cases and bake for about 20 minutes, until golden and springy to the touch. Cool in the tin for a few minutes, then place on a wire rack to cool completely.
For the topping: whisk together the cream, vanilla and icing sugar until thick.
Spoon into a piping bag with a plain nozzle and pipe on top of the cakes.
To decorate: place a rose petal on each cake and sprinkle with silver balls.