Rose Water Cupcakes
Makes 12
125g butter, softened at room temperature
220g (1 cup) caster sugar
2 eggs
300g (2 cups) self-raising flour, sifted
160ml (2/3 cup) milk
2 tablespoons rose water
Icing:
300g (2 cups) pure icing sugar, sifted
1 tablespoon rose water
Pink food colouring
Sugared rose petals (optional)
1. Preheat oven to 180°C (conventional). Line a 12-hole, 125ml (1/2-cup) muffin tin with paper patty cases.
2. Beat the butter and sugar with electric beaters until pale and creamy. Add the eggs one at a time, beating well after each addition. Stir in half the flour with a large metal spoon, followed by half the milk. Repeat with remaining flour and milk. Stir in the rose water.
3. Spoon the mixture into the prepared tin, dividing evenly. Bake in preheated oven for 20-22 minutes or until lightly golden and a skewer inserted into the centre comes out clean. Leave cupcakes in tin for 5 minutes before transferring to a wire rack to cool completely.
4. To make the icing, place the icing sugar in a large bowl. Add 1 1/2 tablespoons boiling water and the rose water and stir until smooth, adding a little more water if necessary to make a coating consistency. Stir in enough food colouring to reach desired shade. Spoon a tablespoonful of icing onto the centre of each cupcake and allow it to drip down the sides. Decorate with sugared rose petals (if using) to serve.