How to Make Lemon Rose Cupcakes

Makes 12 Preparation time 25 mins for cupcakes , 20 mins plus drying for the decoration Baking time 20 mins

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How to Make Lemon Rose Cupcakes Recipe
6 Steps
Ingredients
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1. Preheat the oven to 170˚C/150˚C fan/gas mark 3 then line a 12 hole muffin tin with paper cases.

1. Preheat the oven to 170˚C/150˚C fan/gas mark 3 then line a 12 hole muffin tin with paper cases.

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2. Cream the butter and sugar together in a large bowl until light and fluffy. Add the eggs, lemon zest and juice and beat until thoroughly combined. Fold in the flour to form a smooth batter.

2. Cream the butter and sugar together in a large bowl until light and fluffy. Add the eggs, lemon zest and juice and beat until thoroughly combined. Fold in the flour to form a smooth batter.

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3. Divide the cake mixture evenly between the paper cases and bake for 20 mins until firm to the touch. Remove from the tins and allow to cool on a rack.

3. Divide the cake mixture evenly between the paper cases and bake for 20 mins until firm to the touch. Remove from the tins and allow to cool on a rack.

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4. For the rose buttercream icing slowly beat the butter and icing sugar together until thoroughly combined. Beat in the rose water and milk until a smooth icing is formed.

4. For the rose buttercream icing slowly beat the butter and icing sugar together until thoroughly combined. Beat in the rose water and milk until a smooth icing is formed.

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(Continued) 4. Add a small amount of pink food colouring to the icing and stir in adding more colouring until you achieve the desired shade.

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(Continued) 4. Cover the top of each cupcake with rose icing using either a palette knife or a piping bag.

(Continued) 4. Cover the top of each cupcake with rose icing using either a palette knife or a piping bag.

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