Strawberry and Rose Cupcakes
Description
This strawberry and rose cupcakes recipe is a sweet delight that adds freshness of strawberry and combines it with the beauty of rose. These are perfect for any occasion.
Instructions
- Preheat the oven to 190°C (170° fan)/ 375 F/ gas 5 and line a 12-hole cupcake tin with paper cases.
- Combine the flour, sugar, butter, eggs and strawberry jam in a bowl and whisk together for 2 minutes.
- Divide the mixture between the paper cases, then transfer to the oven and bake for 15-20 minutes.
- Test with a wooden toothpick, if it comes out clean, the cakes are done.
- Transfer the cakes to a wire rack and leave to cool.
- To make the buttercream, beat the butter with a wooden spoon until light and fluffy then beat in the icing sugar a quarter at a time.
- Use a whisk to incorporate the rose water and food coloring, then whisk for 2 minutes.
- Spoon the buttercream into a piping bag fitter with a star nozzle and pipe a swirl on top of each cake.
- Sprinkle with flower-shaped cake sprinkles.
