Thursday, May 6, 2010

Sugared Rose Cupcakes

Photography by Mark O'Meara

1 egg white
1 cup sugar
12 roses, petals separated (edible if you can find them)
1/2 cup butter
1 tsp vanilla extract
2 eggs
2 cups self-raising flour
1/2 cup milk
Frosting or icing (for decoration)

Break the egg white into a small bowl & beat with a fork until broken up. Place 1/3 cup of the sugar into a shallow bowl. Use a small clean paint brush to brush the petals with egg white. Sprinkle evenly with a little sugar to coat, shaking off excess. Place onto a plate or tray lined with paper towel & leave to dry for about 2 hours.

Preheat oven to 350°F. Line 12 x 1/2 cup muffin pans with paper baking cups. Use an electric beater to beat the butter & remaining sugar until pale & creamy. Beat in the vanilla. Add the eggs one at a time.

Fold in flour & milk until just combined. Spoon into the paper baking cups. Bake for 15 minutes or until a toothpick inserted into the centre comes out clean. Cool completely.

Spread frosting onto the cakes & place the sugared petal on top.

Notes:

Do not eat the flowers, they are purely for decoration only. Commercially grown cut roses are not edible.

Makes 12 cupcakes.

Source
Fresh Living - 9 February 2004, Page 60
Recipe by Tracy Rutherford

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