Fragrant Fairy Cakes
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
24
- Ingredients
- 1 large egg
- ½ cup sunflower oil
- ½ cup milk
- 1 Tbsp Rose water
- 2 ½ cups self-rising flour (sifted)
- 1 tsp Baking powder
- ¾ cup superfine caster sugar
- ½ cup ground almonds
- ½ cup fresh Pomegranate seed
- powdered sugar (to dust)
- To decorate
- 2 ¼ cups powdered sugar
- 2 tsps Rose water
- crystallized Rose petal (for sprinkling)
Product recommendation
Suggested variation;
Lavender and blueberry mini muffins
Replace the pomegranate seeds in the muffin mixture with fresh blueberries and replace the rose water with 2 drops of lavender essence. Use boiling water instead of the rose water to make up the icing and add a drop of lavender essence. Decorate with crumbled crystallised violets.
Preparation steps
1.
Preheat the oven to 180°C (160 fan) | 350°F | gas 4 and oil a 24-hole silicone mini muffin mould.
2.
Beat the egg in a jug with the oil, milk and rose water until well mixed.
3.
Mix the flour, baking powder, sugar, ground almonds and pomegranate seeds in a bowl, then pour in the egg mixture and stir just enough to combine.
4.
Divide the mixture between the moulds and bake in the oven 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 before dusting with icing sugar.
5.
To decorate, sieve the icing sugar into a bowl and add just enough rose water to make a thick icing. Spoon the icing over the cakes and crumble over some crystallised rose petals.
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