Saturday, May 8, 2010

Baby Cupcakes

Photography by Ben Dearnley

3/4 cup butter, softened
3/4 cup sugar
2 eggs
1 1/2 cups self-raising flour
1/2 cup sour cream
2 cups icing sugar
1/4 cup milk
2 tsp rosewater
1-2 drops pink liquid food coloring
Icing flowers (for decoration)
Pink sugar (for decoration)

Preheat oven to 350°F. Line 36 1 1/2 Tblsps capacity mini muffin pans with paper baking cups.
Use an electric mixer to beat the butter & sugar until pale & creamy. Add eggs, one at a time, beating well between each addition. Stir in the flour & sour cream in alternate batches. Spoon evenly into the prepared muffin pan. Bake for 10-12 minutes or until golden brown & cooked though.

Combine the icing sugar & milk in a bowl until a smooth paste forms. Add the rosewater & stir to combine. Divide into 2 bowls. Add the pink coloring to an icing portion. Spread the icing over the cupcakes. Decorate with icing flowers, & sprinkle with sugar, if desired. Serve with coffee.

Makes 36 mini cupcakes.
Serves 8.

Notebook: - September 2007, Page 134
Recipe by Sarah Hobbs