Oh so pretty and fragrant — almost too good to eat!
I find that just a hint of rose flavour is enough, so when making the icing start with a small amount and add more if desired.
Makes: 12
INGREDIENTS
- 1 cup + 1 Tbsp (240g) caster sugar
- 1¾ cups + 1 Tbsp (225g) plain flour, sifted
- 1 Tbsp baking powder
- ½ tsp salt
- 125g unsalted butter, softened at room temperature
- ¾ cup + 1 Tbsp (200ml) milk, at room temperature
- 2 large free-range eggs
- 1 tsp rosewater
- 1 cup (120g) frozen raspberries
To Decorate:
- 1 batch rosewater buttercream icing (see page 236)
- unsprayed miniature roses
- Turkish Delight, chopped
METHOD
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Preheat the oven to 180°C (160°C fan-bake). Line a 12-hole muffin tray with cupcake cases.
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In a large bowl, whisk together the dry ingredients with a handheld electric mixer until thoroughly combined. Add the softened butter in small pieces and continue beating until the mixture resembles breadcrumbs.
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In a separate bowl, place the milk, eggs and rosewater and whisk together well. Add a third of this mixture to the dry ingredients and mix well, scraping down the sides of the bowl to ensure everything is incorporated. Repeat this twice until everything is incorporated.
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Divide the mixture between the cases, filling to at least two-thirds full. Then poke 3–4 raspberries into the middle of the batter.
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Bake in the middle of the oven for 20–25 minutes, until a skewer inserted into the centre of the cupcakes comes out clean or they bounce back when lightly pressed.
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Cool in the tray for 10 minutes before transferring to a wire rack to cool completely.
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When cool, ice with the rosewater buttercream icing and decorate with the roses and Turkish Delight.
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These cupcakes will keep for up to 3–4 days in an airtight container in the fridge. Bring them back to room temperature before serving.
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