Vanilla Rose Cupcakes
1 hr 10 min.
- For the cupcakes
- ½ cup butter
- ¾ cup self-rising flour (sifted)
- ½ cup superfine caster sugar
- 2 tablespoons milk
- 2 large eggs
- 1 teaspoon vanilla extract
- For the roses
- 1 ½ cups pink Sugar paste
How healthy are the main ingredients?egg
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole deep bun tin.
Put all the cake ingredients into a bowl, and beat with an electric whisk until evenly combined and smooth.
Spoon into the paper cases and bake for 20-25 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 sugar into a bowl and gradually beat in the warm water until fairly stiff. Beat in the pink colouring.
Spoon over the top of the cakes
For the roses: roll out the pink flowerpaste thinly on a lightly greased surface. Cut out very small rounds.
Take 1 round and carefully press out until very thin. Roll up loosely to form the centre. Place another round around the centre, wrapping fairly tightly at the base and looser at the top. Continue to make 2 more petals the same way, making each one larger than the last, attaching with a dab of water. Continue adding 2-3 more petals, each slightly larger than the last. Fold the outer petals outwards slightly.
Repeat for another 11 roses. Attach to the top of the cakes with a dab of water if the icing has set.