Floral Pink Cakes in Cases
1 hr 20 min.
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.