Weekend Herald - Canvas - - MEGAN NICOL REED -

Ready in 30 mins + cool­ing Makes 12 cupcakes 50g butter, at room tem­per­a­ture

½ cup caster sugar

1 egg

2 Tbsp golden syrup

1 tsp rose wa­ter

½ tsp bak­ing soda

½ cup warm milk

1¼ cups flour

1 tsp bak­ing pow­der

12 spray-free fra­grant ed­i­ble flow­ers or petals, such as roses, violet, vi­ola or hibis­cus, to gar­nish Rose-scented ic­ing 150g butter, at room tem­per­a­ture 2¼ cups ic­ing sugar, sifted 2 Tbsp milk, plus ex­tra if needed 1 tsp rose wa­ter A few drops of food colour­ing (op­tional) Pre­heat oven to 180C fan­bake and ar­range pa­per cases in­side 12 muf­fin pans. Beat butter and sugar un­til pale and creamy. Beat in egg, golden syrup and rose wa­ter. Stir bak­ing soda into warm milk and fold into butter mix­ture al­ter­nately with dry in­gre­di­ents. Di­vide mix­ture be­tween pa­per cases and bake un­til lightly golden (15 min­utes). Leave to cool. They are best eaten within 2 days or can be frozen un-iced. To make the ic­ing, beat butter un­til light and fluffy. Add ic­ing sugar, a cup at a time, beat­ing be­tween ad­di­tions un­til smooth. Beat in milk, rose wa­ter and food colour­ing, if us­ing, adding a lit­tle ex­tra milk if nec­es­sary un­til an easy spread­ing con­sis­tency is achieved. Spread over cooled cupcakes and dec­o­rate with ed­i­ble flow­ers.


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