Pink Flower Mini Muffins
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
24
- For the cupcakes
- ½ cup sugar
- 0.333 cup unsalted butter
- 1 cup all-purpose flour
- ¼ tsp Baking powder
- 1 large egg
- 0.333 cup milk
- ½ tsp Rose water
- 0.333 cup Almond flour
- For the buttercream
- ⅔ cup unsalted butter
- 3 ½ cups powdered sugar (more if needed)
- ⅔ cup Crème fraiche
- ½ tsp Rose water
- pink Food coloring
Preparation steps
1.
For the cupcakes: heat the oven to 170°C (150° fan) 325°F gas 3. Line 2 x 12 hole mini muffin tins with paper cases.
2.
Beat together the sugar and butter in a mixing bowl until light and fluffy.
3.
Gradually sift in the flour and baking powder and fold in gently until blended, followed by the egg and milk, until well combined.
4.
Stir in the rosewater and ground almonds.
5.
Spoon into the paper cases and bake for 10-15 minutes, until springy to the touch. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
6.
For the buttercream: beat the butter until soft and creamy. Sift in the icing sugar alternately with the creme fraiche and beat well until thick and creamy. Stir in the rosewater and a few drops of pink food colouring. Sift in more icing sugar if needed to make a smooth thick buttercream.
7.
Spoon into a piping bag and pipe in a circular motion on top of the cakes to form rose shapes.
