Wednesday, 20 June 2012

Raspberry and Rose Water Cupcakes

4oz Self Raising Flour
4oz Caster Sugar
4oz Butter or Margarine
2 Eggs
3tsp Rose Water
For the Icing
520g Icing Sugar
100g Raspberries
125g Unsalted Butter
1tsp Vanilla Extract

Pre heat the oven to 180oC, Whisk butter and sugar together until light and creamy. Whisk one egg at a time into this mixture then sieve the flour in and add the rose water mix together well and spoon into cupcake cases. Bake for 18 minutes.

Once cooked allow to cool thoroughly.

Whisk raspberries and butter together and then add icing sugar about 100g at a time until all combined, add the vanilla then put into a piping bag. Pipe onto the cool cakes and then top with raspberries or any other decoration you might have.

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