This week I tried my hand at almond and rosewater flavoured cup-cakes.
They were light, filled with flavour and absolutely easy to make.
Here is the recipe step by step to soften even the most hardened heart.
After all, who can resist such a little bite of heaven?
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| Mr. Quality-control |
Almond and Rosewater Cup-Cakes:
(Makes 24 small or 12 large cup-cakes)
(You can flavour mixture with cocoa, lemon zest or any other flavouring if you do not like almond)
125 G Butter
¾ Cup castor sugar
1 Teaspoon almond essence
2 Teaspoons Concentrated Rosewater
3 L Eggs
1/½ Cup Self Raising Flour (sifted)
¼Cup Milk
Method:
1. Pre heat oven to 180 º, prepare cupcake holders and place in muffin pan.
2. Beat butter and sugar till light and fluffy.
3. Add eggs one at a time, beating well after each addition.
4. Add flour that has been sifted alternating with the milk and all flavourings.
5. Spoon into cupcake holders and bake in oven that has been pre heated for 12- 15 minutes. They should be golden and risen.
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| Golden and light. |
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| Yummy as is! |
Fluffy Buttercream Icing:
(You can flavour this icing once you have beaten it with cocoa, lemon zest etc)
1 Kg sifted Icing sugar
250 g White baking margarine *
Method”
1. Add softened margarine to bowl of electric mixer and beat for a few minutes till soft.
2. Add icing sugar a little at a time and beat until all icing sugar has been incorporated. Add a few teaspoons of boiling water to make mixture more manageable. Not too much or mixture will curdle, if this happens add more icing sugar, so go slow.
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| The icing, soft and fluffy. |
3. Add food colouring if using and 2 teaspoons of rosewater to icing.
4. Once cupcakes are cooled, Ice cupcakes and enjoy!
· Use white margarine as your cupcakes will be pure white. If it does not matter, use normal baking margarine like Stork baking marg.
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| The crumbing stage - before icing. |
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| Indian summer coloured icing |
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| Ready to be enjoyed! |
