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STEPS
INGREDIENTS
Preheat oven to 160 degree

Preheat oven to 160 degree

Line a 12 cupcake pan with cupcake papers

Line a 12 cupcake pan with cupcake papers

Lightly beat the eggs, add butter and sugar, and mix until light and fluffy

Lightly beat the eggs, add butter and sugar, and mix until light and fluffy

Add milk, flour, vanilla and rose water, and stir to combine. Beat with an electric mixer for 2 minutes, until light and creamy.

Add milk, flour, vanilla and rose water, and stir to combine. Beat with an electric mixer for 2 minutes, until light and creamy.

Divide the mixture evenly between the cupcake papers. Bake for 18-20 minutes until risen and firm to touch. Allow to cool for a few minutes and then transfer to a wire wrack to cool fully before icing

Divide the mixture evenly between the cupcake papers. Bake for 18-20 minutes until risen and firm to touch. Allow to cool for a few minutes and then transfer to a wire wrack to cool fully before icing

Meanwhile the cupcakes are cooling, combine icing sugar, butter and rose water to make the topping. Mix with wooden spoon until well combined, then whisk until light and fluffy.

Meanwhile the cupcakes are cooling, combine icing sugar, butter and rose water to make the topping. Mix with wooden spoon until well combined, then whisk until light and fluffy.

Place mixture into a piping bag and pipe onto all cupcakes

Place mixture into a piping bag and pipe onto all cupcakes

  • 3.0 eggs
  • 1.0c butter, softened
  • 1.0c Caster (berry) sugar
  • 1/2c Self raising flour (sifted)
  • 1.0tsp Vanilla extract
  • 6.0 Drops rose water
  • 1.0c Icing sugar
  • 1.0c Butter
  • 6.0 Drops rose water