Wednesday, 29 August 2012

Last Rose of Summer

This year summer seems to be drifting straight into autumn, but you can have a taste of summer any time you want with these rose cup cakes.

                 Cakes    6oz Self raising flour
                               6oz  Caster sugar
                               6oz  Butter
                               3 eggs beaten
                               1 tablespoon of rosewater

                Topping 8oz icing sugar
                               4oz butter
                               1 tablespoon of rosewater
                               pink food colouring

You will also need paper cake cases, a bun tray, and a large piping bag and star nozzle.
Begin by pre-heating the oven to Gas mark 5/190c.  Beat the sugar and butter together untill the mixture is fluffy and almost white, beat in the rosewater, then continue beating in the eggs little by little. I prefer to use a wooden spoon to do this.  Once all the beaten egg has been added, fold in the flour. It is best to change to a large metal spoon to do this.  Put paper cases in the bun tray and add about a desertspoonful to each.  This recipe should made 24 little cakes.  Bake for about 12 minutes.
When done, the cakes will be a light golden brown and spring back when you touch them. Cool them on a wire rack.

Make the topping by beating together the icing sugar, rosewater and butter, untill it is soft and fluffy.
Transfer half of the mixture to another bowl and colour it pink.  To get the two tone icing, lay your piping bag on its side and add the plain butter icing. The pink butter icing then goes on top.  When the bag is vertical there will be pink on one side and plain on the other.  Place a swirl on top of each cake.

Don't be tempted to use too much rosewater, otherwise the cakes might taste a little bit "soapy".



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