1 hr 40 min.
- For the cupcakes
- 2 cups all-purpose flour
- 0.333 cup caster sugar
- 2 teaspoons Baking powder
- 1 pinch salt
- 1 egg (beaten)
- ⅔ cup milk
- ¼ cup sunflower oil
- 1 teaspoon Almond extract
- For the rose buttercream
- 1 cup unsalted butter
- 4 cups powdered sugar
- 1 teaspoon Rose water
- pink Food coloring
- To decorate
- edible, silver Bauble
For the cupcakes: heat the oven to 190°C (170° fan) 375°F gas 5. Place paper cases in a 12 hole bun tin.
Sift the flour, sugar, baking powder and salt into a mixing bowl.
Whisk together the egg, milk, oil and almond extract. Stir into the dry ingredients until combined.
Spoon into the paper cases and bake for about 20 minutes until golden and risen. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
For the icing: sift the icing sugar in to a bowl and beat in the water and food colouring to give a thick coating consistency.
Spread the icing over the cakes,
For the rose buttercream: beat the butter until very soft. Gradually sift in the icing sugar, beating until smooth. Add the rosewater slowly, beating constantly until blended. Stir in the food colouring.
Spoon into a piping bag with a rose petal nozzle.
Starting in the centre of a cupcake, pipe a tight spiral, forming the centre of the rose. Pipe more petals around the rosette, creating a second row of petals.
Continue building the rose, overlapping the rows of petals and piping in an outwards spiral. Lessen the pressure as you come to the end, trailing off
Repeat with the remaining buttercream and cakes.
Arrange silver baubles around the roses.