AFTERNOON delights
ROSE AND WHITE CHOCOLATE CUPCAKES
The perfect size for afternoon tea, these pretty cupcakes are especially welcome when there is a large selection on offer and you want to try a little of everything! The pink buttercream has a splash of rose water while the white buttercream is flavoured with vanilla.
MAKES 24 MINI OR 12 LARGE CUPCAKES
FOR THE CUPCAKES
• 170g butter, room temperature
• 175g caster sugar
• ½ tsp pure vanilla extract
• 3 free-range eggs
• 175g plain flour
• ½ tsp baking powder
• Pink natural food colouring, as needed
FOR THE BUTTERCREAM
• 100g white chocolate, chopped
• 100g butter, room temperature
• 100g icing sugar, sifted
• ½ tsp pure vanilla extract
• Few drops rose water
• Pink natural food colouring, as needed
FOR THE DECORATION
• Small roses or rose petals
Preheat the oven to 180°C (Gas mark 4). Line 24 mini muffin cups or 12 standard cups with paper cases.
In a large bowl, using an
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