Vanilla Rose Cupcakes – Vanilla sponge with Rose Flavour Buttercream and sugar roses to top. Perfect for a Mother’s Day treat…
The recipe will give 10 – 12 cupcakes which are lovely for an afternoon tea – just right for mum on Mother’s Day. Alternatively, serve them in vintage bone china tea cups or put them in lacy wrappers and pretty boxes tied with ribbon for a scrumptious gift.
Vanilla Cupcakes Recipe
100g Butter, softened
110g Caster Sugar
1 Teaspoon Vanilla extract
120g Self-Raising Flour
2 Tablespoons Cornflour
2 Medium Eggs, beaten
3 Tablespoons Milk
Heat the oven to 160c and place cupcake cases in a 12 hole muffin tin.
Beat the butter and caster sugar together well until soft and creamy. Add all the other ingredients and beat to combine but for no more than one minute. Divide between the cake cases ( you can make between 10 – 12 depending how much mixture you put in each.)
I completed my cupcakes with a rosewater flavoured buttercream rose swirl and added sugar rose decorations.