Strawberry Rose Teacup Cakes

By mm_food4me

Ingredients

• Icing:
• 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
• 125 gm butter softened
• 1 1/2 cups icing sugar
• 1 1/2 Tbs rose water
• Decorations as desired

Details

Servings 24
Cooking time 20mins
Adapted from foodbuzz

Preparation

Step 1

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.