Girly Rose Cupcakes with Pink Glace Icing

I’ve been aiming to create a recipe for cupcakes with rose water for a while. I didn’t want the fragrance to over power but just enough to be a delicate touch to the sponge and icing. I wanted something in a cupcake that was special for a girly night in. This recipe is for all girls who love pink and roses in their lives.

Here is my recipe

Girly Rose Cupcakes with Pink Glace Icing

Makes 12 large cupcakes

Ingredients
175g (6 oz) Self-raising flour, sieved
175g (6 oz) softened butter
175g (6 oz) caster sugar
2 eggs, beaten
½ tsp rose water
5 tbsp milk
Edible pink food colouring
For The Pink Icing
225g (8 oz) Icing sugar, sieved
1 - 2 tbsp water
6 drops of rose water
Edible pink food colouring
Sugar pink strands and sprinkles of hearts and stars

Method

Preheat oven 200°C/fan oven 180°C/400°F/Gas mark 6. Line a cupcake tin with 12 paper cupcake cases.

In a bowl cream the butter and sugar together until light and fluffy. Add the beaten egg, milk and rose water a little at a time to the mixture until all combined. Fold in the flour and then add a little pink food colouring making sure all the mixture is smooth and well combined together.

Place a dessertspoon of the mixture into each cupcake case (I like mine to be no more than three quarters full of mixture).

Place into the preheated oven on a middle shelf for 15 – 25 minutes or until firm to the touch and golden in colour. You can also check by using a skewer inserted into the middle of a cake, when it comes out clean the cakes will be cooked. Place the cupcakes onto a wire rack to cool.

For the icing: In a bowl place the sieved icing sugar and add 6 drops of rose water and the water (you may only require 1 tablespoon of water), beat until the icing becomes smooth and a good spreadable consistency. With a skewer add a little pink colouring until you achieve the depth of pinkness you require. Take a teaspoon of icing and ice each cake then sprinkle on the pink sugar strands and sugar hearts and stars.

Note: You can find the sprinkles and sugar strands in most supermarkets. I used Edible Sugar Flare colour paste in this recipe.