Fancy Sugar Rose Cupcakes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
12
- For the cupcakes
- 1 ⅔ cups all-purpose flour
- ½ cup Almond flour
- 2 tsps Baking powder
- ½ tsp baking soda
- 2 eggs
- ½ cup sugar
- ⅜ cup sunflower oil
- ½ cup plain Yogurt
- ½ Tbsp Rose water
- For the icing
- 2 ½ cups powdered sugar
- 2 Tbsps water
- ½ tsp Rose water
- To decorate
- 12 Sugar Rose
- edible, silver Bauble
Preparation steps
1.
For the cupcakes: preheat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.
2.
Mix together the flour, ground almonds, baking powder and bicarbonate of soda in a bowl.
3.
Whisk the eggs lightly in a mixing bowl. Stir in the sugar, oil, yoghurt and rosewater, mixing well.
4.
Stir in the dry ingredients and stir until just combined. The mixture will be lumpy.
5.
Spoon into the paper cases and bake for about 25 minutes until golden and risen. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
6.
For the icing: sift the icing sugar in to a bowl and stir in the water, food colouring and rosewater to give a thick coating consistency.
7.
Spread the icing over the cakes. Place a sugar rose on each cake and arrange silver balls around the edge. Leave to set.
