Fancy Sugar Rose Cupcakes
- For the cupcakes
- 1 ⅔ cups all-purpose flour
- ½ cup Almond flour
- 2 teaspoons Baking powder
- ½ teaspoon baking soda
- 2 eggs
- ½ cup sugar
- ⅜ cup sunflower oil
- ½ cup plain Yogurt
- ½ tablespoon Rose water
For the cupcakes: preheat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.
Mix together the flour, ground almonds, baking powder and bicarbonate of soda in a bowl.
Whisk the eggs lightly in a mixing bowl. Stir in the sugar, oil, yoghurt and rosewater, mixing well.
Stir in the dry ingredients and stir until just combined. The mixture will be lumpy.
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.
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.
Spread the icing over the cakes. Place a sugar rose on each cake and arrange silver balls around the edge. Leave to set.