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Floral pink cakes in cases
(0 votes)
Difficulty:
easy
Preparation:
1 hr 20 min.
Preparation
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Ingredients
for
12
- Ingredients
- ⅔ cup self-rising flour (sifted)
- ½ cup caster sugar
- ½ cup butter (softened)
- 2 large eggs
- 1 Tbsp Rose water
- For the icing
- ¼ cup butter (softened)
- 1 ¾ cups powdered sugar
- 1 Tbsp Rose syrup
- purple sugar sprinkles
- 12 pink Sweets
How healthy are the main ingredients?
eggPreparation steps
1.
Preheat the oven to 190°C (170° fan), 375F, gas 5 and line a 12-hole cupcake tin with paper cases.
2.
Combine the flour, sugar, butter, eggs and rose water in a bowl and whisk together for 2 minutes or until smooth.
3.
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.
4.
Transfer the cakes to a wire rack and leave to cool completely.
5.
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.
6.
Add the rose syrup then use a whisk to whip the mixture for 2 minutes or until smooth and light.
7.
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.
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