With the sweet smell of summer wafting in from our gardens, what better than to use some summer fragrance in our baking?
I urge you to try these delicious summer cupcakes and see what you think!
Enjoy them as an afternoon treat on the lawn with a lovely refreshing cup of tea.
- Recipe:
- 175g (6oz) light butter
- 250g (8oz) caster sugar
- 4 eggs, beaten
- 125g (4oz) ground almonds
- 125g (4oz) plain flour
- ½tsp baking powder
- ½tsp almond essence
- For the icing
- 150g icing sugar
- 1tsp natural essence of rosewater
- a little pink food colouring
- crystallised rose petals
- 10 mins to prepare and 20 mins to cook
- 12 cakes
Preheat oven to Gas 4, 180°C, 350°F.
Line a 12-hole muffin tin with cake cases or use silicone fluted cake moulds or muffin moulds.
Beat butter and sugar together until light and fluffy, gradually beat in the eggs. Add the almonds, flour, baking powder and almond essence and lightly fold in using a large metal spoon.
Divide the mixture between cases or moulds and bake in the oven for 20-25 minutes or until golden and firm to the touch. Allow to cool then turn out of the silicone moulds if using.
Mix icing sugar with rosewater and a teaspoon or two of water to make a thick icing. Add food colouring and drizzle over the cakes.
Decorate each cake to suit the occasion. These cakes will keep for up to 3-4 days in a cake tin.
No comments:
Post a Comment