Rose geranium cupcakes and crystallised rose petals
For an irresistible sweet treat, try these light and velvety celebratory cupcakes with pretty crystallised rose petals
SERVES
12
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
15
MINUTES
Ingredients
150g butter
150g caster sugar
150g self-raising flour
2 eggs
2Â tbsp milk
½ teaspoon pure vanilla extract
8 medium geranium leaves, chopped
8 medium crystallised rose petals
icing sugar
freshly squeezed lemon juiceÂ
Method
Preheat oven to 190°C.
Put the chopped rose geranium leaves into a small saucepan with the milk and warm gently, turn off heat and allow to cool.
Put the remaining ingredients, except the milk, into a food processor, whiz until smooth. Scrape down sides of food processor, then add the infused milk to the mixture and whiz again.
Divide mixture between the paper cases in muffin tin. Bake in preheated oven for 15-20 mins or until risen and golden, then remove from tin and leave to cool on a wire rack.
Meanwhile make the icing. Sieve the icing sugar into a bowl and add the freshly squeezed lemon juice to make thickish icing. When the cupcakes are cool spread a little icing over the top of each one and decorate with a crystallised rose petal or a rose geranium leaf.
