White chocolate and rose cupcakes

This is such a pretty way to serve cupcakes.

Makes 12 Prep time: 1 hour Baking time: 25 mins

75g white chocolate, chopped

100g caster sugar 100g butter, softened 2 eggs

125g self-raising flour 1 tsp vanilla extract

FOR THE BUTTER CREAM

200g white chocolate, very finely chopped 200g unsalted butter

1 tsp rose water – to taste Green & pink food colouring

YOU WILL NEED

Cupcake tray lined with 12 cupcake cases, piping bag and a star-shaped nozzle 1. Place the white chocolate and half the sugar into a food processor and blend until finely chopped. Add 2 tbsp hot (but not boiling) water, and blend until smooth. Add remaining cake ingredients and blend until evenly mixed, but do not over mix.

2. Preheat oven to 180oc/ 160oc fan oven/gas 4. Divide the mixture between the cupcake cases and bake for 20-25 mins, until golden and just firm to the touch. Remove from the tin and cool on a wire rack. 3. To make the butter cream, place the chocolate in a bowl over a pan of gently simmering water,

do not allow the bowl to touch the water. Beat the butter until soft then, when the chocolate has melted, beat it into the butter until smooth. Chill if necessary until thick enough to pipe – but note, it will set firmly if left too long.

4. Colour 3-4 tbsp buttercream with green food colouring and set aside. Colour the remaining butter cream with pink food colouring then place in a piping bag fitted with a star-shaped nozzle and pipe a swirl on to each cake cakes. Arrange seven cupcakes in a bouquet shape [see pic] on a board. Place the green icing in a piping bag and snip the end then pipe stems on to the board to make it look like a bouquet, pipe a bow on top to finish it off.

l The cakes will keep for two to three days in a cake tin, stored in a cold place.