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Spring is coming up roses with these floral, buttercream-topped cupcakes. Use seasonal blooms to decorate your sweet treats
Rose water cupcakes
READY IN 45 minutes plus cooling time MAKES 12
240g caster sugar 225g plain flour 1 Tbsp baking powder ½ tsp salt 125g unsalted butter, at room temperature 2 free-range eggs 1 tsp good-quality vanilla extract 200ml milk, at room temperature ROSE WATER ICING 110g unsalted butter, at room temperature 60ml milk 500g icing sugar 1 tsp rose water (or to taste) Rose and violet gel food colouring Fresh, unsprayed flowers, to decorate (optional)
1 Preheat oven to 180°C (160°C fanbake). Line a 12-hole muffin tray with cupcake cases. 2 In a large bowl, beat together the dry ingredients with a handheld electric mixer until thoroughly combined. Add the butter and continue beating until the mixture resembles breadcrumbs. 3 In another bowl, beat together the eggs, vanilla and milk. Add half the egg mixture to the dry ingredients and mix well, scraping down the sides of the bowl to ensure everything is incorporated. Add remaining egg mixture and beat to combine. 4 Divide mixture between the cases, filling each to at least two-thirds full. Bake in the middle of the oven for 20-25 minutes, until a skewer inserted into the centre of the cupcakes comes out clean or they bounce back when lightly pressed. Cool in the tray for 10 minutes before turning out onto a wire rack to cool completely. 5 Combine all icing ingredients (except food colouring) in a large bowl and beat with a handheld mixer until light and fluffy. Split icing into two bowls, add a small amount of rose gel colouring to one and violet to the other, and stir each to achieve a colour you like. 6 When the cupcakes are cool, use a small palette knife to ice half with the rose-coloured icing and the other half with violet. Decorate with fresh flowers if desired. ○
Dolce Vita Rosso tiles from Tile Space. See Where to Buy, page 129.