Flower cupcakes difficulty *** # 102

Makes 12

Preparing time: 40 minutes 

Cooking time: 20-25 minutes 

Ingredients:

• 150 g slightly salted butter, softened
• 150 g caster sugar 
• 2 eggs 
• 1 1/2 rosewater 
• 1 tablespoon milk 
• 175 g self-raising flour 

For icing 

• 150 g white chocolate, broken into pieces
• 25 g slightly salted butter 

To decorate 

• 50 g pink ready-to-roll icing 
• 50 g yellow ready-to-roll icing 
• icing sugar, for dusting, if liked 

1. Beat together all the cake ingredients in a bowl until smooth and creamy 
2. Divide the mixture evenly between paper cupcake cases arranged in a 12- hole cupcake tray 
3. Bake in a preheated oven, 180 C(350 F),Gas Mark 4, for 20-25 minutes until risen and just firm to the touch 
4. Transfer to a wire rack to cool 
5. Make the icing 
6. Melt the chocolate and butter in a heatproof bowl set over a saucepan of gently simmering water (don't let the base to touch water)
7. Leave to cool and thicken slightly, then spread over the tops of the cupcakes 
8. Take a ball of pink icing, about the size of a small cherry, and roll between the palms of your hands until it is about 9 cm long 
9. Press the icing flat with your fingers, particularly along the top edge, then roll up the icing to make  a simple rose shape 
10. Slice off the base and press gently on to a cake 
11. Repeat with the remaining icing until a;; the cakes are topped with a flower 
12. Serve dusted with icing sugar 
13. Enjoy! :-)