Strawberry Rose Teacup Cakes

Photo by Marcia M.
Adapted from foodbuzz

PREP TIME

--

minutes

TOTAL TIME

20

minutes

SERVINGS

24

cupcakes

PREP TIME

--

minutes

TOTAL TIME

20

minutes

SERVINGS

24

servings

Adapted from foodbuzz

Ingredients

  • 90

    gm butter

  • 1/2

    t/s vanilla

  • 1/2

    cup caster sugar

  • 1

    cup SR flour

  • 2

    T/s milk

  • 2

    eggs

  • 6-8

    t/s strawberry jam

  • Icing:

  • 125

    gm butter softened

  • 1 1/2

    cups icing sugar

  • 1 1/2

    Tbs rose water

  • Decorations as desired

Directions

Preheat oven to 160 degrees and add muffin papers to tin. Beat butter, flour, sugar, vanilla and milk in a small electric mixer bowl until it resembles bread crumbs. Add the eggs and beat until pale on a medium to high speed. Put a spoonful of the mixture in each of the patty papers ensuring the base of the papers are covered. Add ½ a teaspoon of jam to each of the cupcakes. Continue to top the cupcakes with the remainder of the mixture. Bake for 20minutes or until golden and cooked. To make the butter cream beat the butter until pale. Add the icing sugar and rose water. Pipe the cakes with butter cream mixture and top with any decorations.

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