Vanilla Frosted Cupcakes
- 115 g/4 oz unsalted butter, softened
- 115 g/4 oz self-raising flour
- 1 tbsp milk
- 115 g/4 oz golden caster sugar
- 2 eggs, lightly beaten
- crystallized rose petals, to decorate
- For the frosting:
- 175 g/6 oz unsalted butter, softened
- 2 tsp vanilla extract
- 2 tbsp milk
- 300 g/101⁄2 oz icing sugar, sifted
Preheat the oven to 180oC/350oF/ Gas Mark 4. Line a 12-hole muffin tin with paper cases.
Place the butter and sugar in a bowl and beat together until light and fluffy. Gradually beat in the eggs. Sift in the flour and fold in gently using a metal spoon. Fold in the milk.
Spoon the mixture into the paper cases. Bake in the preheated oven for 15–20 minutes until golden brown and firm to the touch. Transfer to a cooling rack and leave to cool.
To make the frosting, put the butter, vanilla extract and milk in a large bowl. Using an electric hand whisk beat the mixture until smooth. Gradually beat in the icing sugar and continue beating for 2–3 minutes until the frosting is very light and creamy.
Spoon the frosting into a large piping bag fitted with a large star nozzle and pipe swirls of the frosting onto the top of each cupcake. Decorate each cupcake with crystallized rose petals.
Recipe from The Ladies Book of Baking part of Parragon Books' range of Love Food cookbooks.
Will you be giving this recipe a try?
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