Floral Pink Teacup Cakes

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Floral Pink Teacup Cakes
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h. 25 min.
Ready in

Ingredients

for
12
For the cupcakes
soft butter
¾ cup
softened butter
¼ cup
2 tablespoons
4
1
unwaxed lemon (zest and juice)
1 ¼ cups
½ cup
1 teaspoon
For the icing
cup
softened butter
0.333 cup
cup
1 ½ cups
To decorate
1
2 handfuls
Rose petal (untreated, in assorted colours)
1 ¼ cups

Preparation steps

1.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6. Butter 12 cupcake or muffin moulds and dust with flour.
2.
Cream the butter with the sugar and vanilla sugar until fluffy. Whisk the eggs with the lemon juice and zest and then stir into the butter and sugar mixture together with the flour, coconut and baking powder. Mix together quickly and spoon into the moulds. Bake in the oven for around 25 minutes until golden brown. Remove from the oven and leave to cool.
3.
For the icing, cream the butter and sugar until smooth, then stir in the cream cheese. Mix in enough icing sugar to form a smooth, thick mixture. Colour the icing pink with a few drops of food colouring. Spread over the cakes and put to chill.
4.
To decorate, beat the egg white until semi-stiff and brush lightly over the rose petals. Sprinkle on both sides with sugar and lay on a wire rack for at least 1 hour to dry.
5.
Before serving, sprinkle the cupcakes with coconut and garnish with the rose petals.