In the spirit of Ramadan, I will make this a short post - this is not my recipe, I borrowed it from somewhere on the net, and now that I am posting it I can't for the life of me find it again and give credit where it's due (so if this is your recipe I am sorry)...but enough of that, here's the recipe and it's gooooood :)
Tea Rose Cupcakes
Batter:
90 g butter
1/2 tsp vanilla extract
1/2 cup sugar
1 cup self raising flour (or plain flour plus 1 1/2 tsp baking powder + 1 1/4 tsp salt)
2 tbs milk
2 eggs
6-8 tsp jam of your choice (I used mixed berry, go for rose jam if you want to be extra authentic)
Icing:
125 g softened butter
1 1/2 cups icing sugar
1 1/2 tbs rose water (I added more to taste)
Few drops of red food colour (results in pink icing)
Method:
- Preheat oven to 160 degrees and line tin with cupcake cases.
- Beat butter, flour, sugar, vanilla and milk in a food processor until it resembles bread crumbs.
- Add the eggs and beat until pale on a medium to high speed.
- Put a spoonful of the mixture in each of the cases ensuring the bases are covered.
- Add ½ a teaspoon of jam to each.
- Top the cupcakes with the remainder of the mixture.
- Bake for 20 minutes or until golden and cooked.
- To make the butter cream beat the butter until pale.
- Add the icing sugar and rose water.
- Decorate with butter cream and top with decorations.
- Ramadan Love x
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