FLOWER POWER CUPCAKES WITH ROSE-SCENTED ICING
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.