Rose Bud Cupcakes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
12
- For the cupcakes
- 2 ½ cups all-purpose flour
- ½ cup Almond flour
- 2 tsps Baking powder
- ½ tsp baking soda
- 2 eggs
- ½ cup sugar
- ⅜ cup sunflower oil
- ½ cup plain Yogurt
- 1 Tbsp Rose water
- For the cream topping
- 1 ⅔ cups cream (48% fat)
- 3 Tbsps powdered sugar
- 1 tsp Rose water
- To decorate
- edible Rose petal
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.
2.
Mix together the flour, ground almonds, baking powder and bicarbonate of soda in a bowl.
3.
Whisk the eggs lightly in a mixing bowl. Stir in the sugar, oil, yoghurt and rosewater, mixing well.
4.
Stir in the dry ingredients and stir until just combined. The mixture will be lumpy.
5.
Spoon into the paper cases and bake for about 25 minutes until golden and risen. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
6.
For the cream topping: whisk the cream until soft peaks form. Add the sugar and rosewater and whisk until firm and thick.
7.
Spoon the cream into a piping bag and pipe on top of the cakes. Decorate with edible rosebuds.
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