Yield: 12cupcakes
Ingredients: FROSTING:
1 ½ cups flour 250ml water
1 cup castor sugar 220g castor sugar
7.5ml baking powder 5ml gelatin
2.5ml salt 15ml rosewater or essence
120g butter, softened Pink food coloring
3 eggs
Milk, to bring to a batter
Method:
· Cream the butter and sugar together until light and fluffy, slowly add the eggs one at a time sift the flour, salt and baking powder together and fold into the wet mixture, add enough milk to make it a smooth batter consistency.
· Line a muffin tin with cupcake holders, pour the batter halfway up and bake at 180’C until golden and cooked.
· To make the frosting combine the sugar and water together and once dissolved add the flavoring and coloring. Mix the gelatin with double the amount of water and allow soaking up. Once soft add to the hot mixture, place into a Kenwood and whisk until the mixture is thick and cooled.
· Spoon the icing on top of the cooled cupcakes and leave to set.
