Rose Cupcakes Recipe
Uploaded by Renshaw Baking
- 100 g self-raising flour
- 100 g caster sugar
- 100 g butter
- 2 medium eggs, beaten
- 400 g Renshaw Vanilla Frosting
- Pink food colouring paste
- Lilac food colouring paste
Preheat the oven to 180°C/350°F/gas mark 4.
Line a cup cake tray with 12 paper cases.
Sieve the self-raising flour into a mixing bowl, add the caster sugar and butter, then slowly mix in the beaten eggs.
Whisk the mixture for approximately two minutes until smooth and creamy.
Spoon the mixture into the cupcake cases until they are half full.
Bake for 10 to 15 minutes and remove when light, fluffy and golden brown. Leave to cool on a wire rack.
Take the vanilla frosting and decant evenly between two bowls. Add a teaspoon of pink food colouring paste to one and a teaspoon of lilac food colouring paste to the other and blend each until even.
Fill a piping bag fitted with a star tip nozzle with the lilac coloured frosting and starting from the inside and working out, pipe onto six of the cupcakes to create a rose shaped effect.
Clean the piping bag and nozzle and refill with the pink coloured frosting, piping onto the six remaining cupcakes from the inside out.