Rose and Strawberry Cream Cupcakes
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
12
- For the cupcakes
- ½ cup unsalted butter
- ½ cup superfine caster sugar
- 1 tsp Rose water
- 2 large, beaten eggs
- 1 ½ cups self-rising flour (sifted)
- ½ tsp Baking powder
- 12 small Strawberries
- For the strawberry buttercream
- 3 cups powdered sugar
- 0.333 cup unsalted butter
- 3 Tbsps strawberry coulis
- ½ Tbsp cream (48% fat)
- To decorate
- pink and white Candy
Preparation steps
1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
2.
Beat the butter and sugar in a mixing bowl until light and creamy. Beat in the rosewater.
3.
Add the eggs gradually, beating well. Sift in the flour and baking powder and gently fold into the mixture.
4.
Spoon the mixture into the paper cases to half fill them and place a strawberry on top, pointed side uppermost. Cover the strawberries with the remaining mixture and bake for 15-20 minutes, until golden and springy to the touch. Cool in the tin for a few minutes, then place on a wire rack to cool completely.
5.
For the strawberry buttercream: beat the butter until soft. Sift in the icing sugar and add the strawberry coulis and cream. Beat well until smooth and creamy.
6.
Spoon into a piping bag and pipe on top of the cakes. Decorate with sugar hearts
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