Glazed Lemon and Rose Cupcakes
- For the cupcakes
- ½ cup butter
- ½ cup superfine caster sugar
- 2 eggs (beaten)
- 1 cup self-rising flour (sifted)
- 1 pinch salt
- 1 lemon (finely grated zest)
- For the icing
- 2 ½ cups powdered sugar
- 2 Tbsps water
- pink Food coloring
- ½ tsp Rose water
- To decorate
- pink Sugar flower (decorative)
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
Beat the butter and sugar in a mixing bowl until pale and fluffy.
Gradually beat in the eggs, beating until fully incorporated into the mixture. Fold in the flour, salt and lemon zest until blended.
Spoon the mixture into the paper cases. Bake for 15-20 minutes, until golden-brown and springy to the touch. Place on a wire rack to cool completely.
For the icing: sift the icing sugar in to a bowl and stir in the water, food colouring and rosewater to give a thick coating consistency.
Spread the icing over the cakes, allowing it to run down the sides. Place a sugar flower on each cake and leave to set.