Rose petal cupcakes
Preparation time: 25 minutes
Cooking time: 15 minutes
125g (4½oz) butter, softened
125g (4½oz) caster sugar
2 medium eggs
125g (4½oz) self-raising flour
2 tbsp rose water
2 rose heads, finely shredded
2 egg whites
225g (8oz) caster sugar
¼ tsp cream of tartar
3 tbsp of rose water
Pink food colouring
White sparkling sugar crystals
12-hole bun tray lined with paper cases
1 Preheat the oven to 180°C /R4. Beat together the butter and sugar in a bowl until light and fluffy.
2 Add the beaten eggs, flour and rose water to the bowl and beat until smooth.
3 Add the shredded rose petals and beat until thoroughly mixed.
4 With a tablespoon, divide the mixture between the paper cases and bake in the centre of the oven for 12-15 minutes until the cakes have risen and are just firm to the touch in the centre.
5 Remove from the oven and transfer to a wire rack to cool.
6 In a metal bowl beat the egg whites until they form soft peaks.
7 Place the bowl over a pan of simmering water, ensuring the bottom does not touch the water, and continue to beat with a hand-held electric mixer while adding the caster sugar and cream of tartar a tablespoon at a time.
8 Add the rose water and continue to whisk the mixture until it is light and fluffy and forms soft peaks.
9 Remove the bowl from the pan, add food colouring and continue to whisk until the mixture reaches the colour you want.
10 Top each cupcake with a good tablespoon of frosting. Level it out and roll the edges in the white sparkling sugar crystals. Finish with a single rose petal in the centre of each cupcake.