Rose petal cupcakes - recipe

Ingredients

Pink , Cupcakes , Rose petals

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1

Preheat the oven to 200°C (fan 180°C, gas mark 6). Put 12 paper cupcakes cases on a cupcake tray.
2
Put the butter and the sugar in a bowl and beat together until light and fluffy.

For this step you'll need:
- 115g Butter (unsalted)
- 115g Unrefined golden caster sugar
3
Gradually add the eggs, beating well after each addition. Stir in the milk, rose water and vanilla extract, then using a metal spoon, fold in the flour.

For this step you'll need:
- 2 Egg(s) (free range) lightly beaten
- 1 tbsp Milk
- 1tsp Rose water
- 1tsp Vanilla extract
- 175g Self-raising white flour sifted
4

Spoon the mixture into the paper cases and bake the cupcakes in the preheated oven for 12-15 minutes until well risen and golden brown. Transfer to a wire rack and leave to cool.
5
To make the icing, put the butter into a large bowl and beat until fluffy.

For this step you'll need:
- 85g Butter (unsalted)
6
Sift in the icing sugar and mix well together. Add a few drops of pink food colouring if desired.

For this step you'll need:
- 175g Icing sugar
- Pink food colouring a drop
7
Make the crystallised rose petals by following our tip.

For this step you'll need:
- 30 Rose petals
- 1 Egg white(s) (free range)
- 4 tbsp White caster sugar
8

When the cupcakes have cooled, put a blob of frosting on top of each cake. Top with 1-2 crystallized rose petals to decorate.

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