Christmas Tree Cupcakes
Makes 24
1 3/4 cups self-raising flour
1 cup caster sugar
125g unsalted butter, softened
1/2 cup milk
2 eggs, lightly beaten
1 tsp vanilla essence
1 tsp rosewater essence
FROSTING:
Packaged vanilla frosting
1/2 cup pure icing sugar, sifted
1 tsp rosewater essence
Few drops of green food colouring
Bought sugar flowers
1. Preheat oven to 180°C. Line 2 x 12-hole mini muffin tins with patty papers. Put the flour and sugar in a large bowl. Stir to combine. Add the butter, milk, eggs and essences and beat with electric beaters until the mixture is creamy.
2. Spoon the mixture into each paper case until 2/3 full. Bake for 6-8 minutes or until cakes spring back when lightly pressed with the fingertips. Remove from the oven and stand on a wire rack to cool.
3. To make Frosting: Put frosting in a medium mixing bowl, add the icing sugar, rosewater and food colouring and stir to combine.
4. Spread each cake with frosting and top with sugar flowers. Arrange in a Christmas tree shape on a large plate or board.