Floral Pink Cakes in Cases
1 hr 20 min.
- ⅔ cup self-rising flour (sifted)
- ½ cup caster sugar
- ½ cup butter (softened)
- 2 large eggs
- 1 tablespoon Rose water
- For the icing
- ¼ cup butter (softened)
- 1 ¾ cups powdered sugar
- 1 tablespoon Rose syrup
- purple sugar sprinkles
- 12 pink Sweets
How healthy are the main ingredients?egg
Preheat the oven to 190°C (170° fan), 375F, gas 5 and line a 12-hole cupcake tin with paper cases.
Combine the flour, sugar, butter, eggs and rose water in a bowl and whisk together for 2 minutes or until smooth.
Divide the mixture between the paper cases, then transfer the tin to the oven and bake for 15 - 20 minutes. Test with a wooden toothpick, if it comes out clean, the cakes are done.
Transfer the cakes to a wire rack and leave to cool completely.
To make the icing, beat the butter with a wooden spoon until light and fluffy then beat in the icing sugar a quarter at a time.
Add the rose syrup then use a whisk to whip the mixture for 2 minutes or until smooth and light.
Spoon the icing onto the cakes and swirl with the back of the spoon. Sprinkle with the sugar sprinkles and top each cake with a pink sweet.