Here’s a little recipe for something light and absolutely perfect to enjoy on Summer evenings, once the embers from the BBQ have burnt out, but the prosecco is still flowing.
8 tbsp of softened butter
115g caster sugar
2 eggs, lightly beaten
1 tbsp milk
A few drops of rose essence
1/4 tsp vanilla essence
175g self raising flour
250g unsalted butter
500g icing sugar
pale pink food colouring paste
Candied Rose Petals
(12 – 24 rose petals)
lightly beaten egg white for brushing
caster sugar for sprinkling
1 To make the candied rose petals, gently rinse the petals and dry well with kitchen paper. Using a pastry brush, paint both sides of a rose petal with egg white, then coat well with caster sugar. Place on a tray an repeat with the remaining petals. Cover the tray with foil and set aside to dry overnight.
2 Put 12 paper baking cases in a muffin pan and pre-heat the oven to 180 degrees (conventional)/ 160 degrees (fan).
3 Put the butter and sugar in a bowl and beat together until light and fluffy. Gradually add the eggs, beating well after each addition. Stir in the milk, rose oil extract and vanilla essence then, using a metal spoon, fold in the flour.
4 Spoon the mixture into the paper cups, and bake for 12 – 15 minutes or until well risen and golden brown, before transferring to a wire rack to cool.
5 To make the frosting, put the butter in a large bowl and beat until flurry. Sift in the icing sugar and mix well then add a few drops of rose essence and a little pink paste colouring and mix well once more.
6 When the cupcakes are cold, pipe the frosting on top, and add one or two rose petals for decor.