Quite often I rustle up some cupcakes, vaguely following a simple recipe and then decorate them so they are pretty. And then just post the picture. For these Rose Cupcakes, I had quite a few compliments from friends who tasted them at the kids' Summer School Fete, so I thought, why not share the recipe? Simple things are sometimes best. That's not to say they will please everyone of course - I know of a three-year-old who liked the look of them, but not the taste, sadly! Ah well. (Sorry Rosie!)
For the cupcakes:
140 g butter
140 g golden caster sugar
1 tsp vanilla extract
1-2 tsp rosewater (depending on taste)
2 large eggs
200 g self-raising flour, sifted
For the icing (this makes way more than you need - in fact one batch made enough for 24 cupcakes):
225 g butter
1 tbsp double cream (or milk)
350 g icing sugar
1 tsp rosewater
Rose pink food colouring, as you wish
Edible rose petals
Line a muffin/cupcake tin with paper cases.
Place all the ingredients for the cupcakes in your mixer one at a time and beat until soft and fluffy.
Using an ice-cream scoop (or a spoon is fine!), fill the cupcake cases two-thirds full.
Bake at 190 C for about 15 minutes, then check they are done with a skewer, it should come out clean.
Transfer to a wire rack and allow to cool.
For the icing, beat together all the ingredients, for about 10 minutes until very smooth - adding just enough pink colouring a little at a time to get the colour you want.
Using a large star nozzle, pipe the roses - start at the centre and work out (you can easily find a tutorial online - it's really easy I promise!).
Then decorate as you wish with sprinkles and/or rose petals.