Rosewater Teacupcakes with Raspeberry Icing
Today is my birthday.
This morning I had a lovely present from Vic University (Wellington).My summer school paper's exam. Due to the very little time (approx 1 hour) I had at home (inbetween the exam and going out), I was not able to make a proper happy birthday cake.
However I have being dying to use the Teacupcakes - (bake and serve cupcake molds shaped like a teacups complete with saucers) I was given for Christmas. I was given a set by my good friend Lydia Ng and by my nextdoor neighbour/subsitute mother Colleen Munro.
They both must know me well, as I adore them (they are so cute) and receiving two packets of them is ideal to fit a batch of cupcake mixture (as each packet contains 4 sets).
225g Caster Sugar
4 Large Eggs
1 1/2 Teaspoons Baking Powder
2 Teaspoons Rosewater
2 1/2 Cups Icing Sugar
3 - 4 Drops Red Food Colouring
1 - 1 1/2 Teaspoons Raspberry Essence (taste it before adding more)
1 Tablespoon Boiling Water
1. Preheat oven to 180C
2. Cream butter and sugar together until light and fluffy using an electric beater.
3. Add eggs one at a time, beating well after each addition.
4. Add flour, baking powder and rosewater, and mix until just combined.
5. Spoon out into greased teacupcake moulds or cupcake cases.
6. Bake for 20 mins.
7. Allow to cool on wire rack, until room temperature.
8. Mix together, using an electric beater, butter, icing sugar, food colouring rasperberry essence and water until light and fluffy. It should be still but malleable, if not add more water or icing sugar until it is required texture.
9. Pipe icing onto cakes, and top with a rose (i used fake rose buds which can be washed and used again).