Cupcakes don’t come more impressive or more deluxe than these ones, decorated with crystallised roses.
150 – 210 minutes
- 125g butter, at room temperature
- 1 x 85g pkt Cottee’s Raspberry Flavoured Jelly Crystals
- 2 tbs caster sugar
- 2 eggs
- 150g (1 cup) self-raising flour, sifted
- 40g (1/4 cup) plain flour, sifted
- 2 tbs milk
- Icing sugar, to dust
Frosted rose petals
- 1 egg white
- 55g (1/4 cup) caster sugar
- 2-3 medium fresh roses, petals separated (see note)
- 100g (1/2 cup) caster sugar
- 2 tbs water
- 1 egg white
- 1/2 tsp rosewater essence
- Preheat oven to 180°C. Line twelve 80ml (1/3-cup) capacity muffin pans with foil or paper cases.
- Use an electric beater to beat the butter, jelly crystals and sugar in a small bowl until pale and creamy. Transfer to a large bowl. Add the eggs, 1 at a time, beating well after each addition. Stir in half the combined flour and half the milk. Stir in remaining combined flour and milk.
- Divide the mixture among the lined pans. Bake in oven for 20-25 minutes or until a skewer inserted into the centres comes out clean. Set aside for 2 minutes to cool before transferring to a wire rack to cool completely.
- To make the frosted rose petals, lightly whisk the egg white in a bowl. Place the sugar on a plate. Lightly brush 1 petal with egg white. Dip in the sugar to coat. Place on a baking tray. Repeat with remaining petals, egg white and sugar. Set aside for 1 hour or until dry.
- To make the rose icing, place sugar and water in a small saucepan over medium heat. Stir until sugar dissolves. Increase heat to high. Bring to the boil. Reduce heat to medium-high (see tip). Simmer for 2 minutes or until syrup thickens and a sugar thermometer reaches 116°C or “soft ball stage”. (If you don’t have a thermometer, drop 1 teaspoonful of syrup into a glass of cold water. If the syrup becomes a soft ball, it’s at soft ball stage.) Use an electric beater to beat the egg white in a small bowl until firm peaks form. Pour the syrup over the egg white. Beat for a further 3 minutes or until the mixture is cool. Beat in the rosewater essence.
- Spread the rose icing evenly over the cupcakes. Arrange the frosted rose petals on top. Dust with icing sugar to serve.
- Bought roses are for decoration only, not edible. For edible petals, use freshly picked, pesticide-free roses.
- For a brilliant white icing, don’t overcook the syrup in step 5 or it will go golden and turn into toffee.
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