A perfect (and simple) Valentine’s treat for your special one(s). Both Rustic and delicate. And most importantly, unashamedly pink.
adapted from “Cupcakes from the Primrose Bakery” by Martha Swift and Lisa Thomas
110g unsalted butter at room temperature
225g golden caster sugar
150 self-raising flour
125g plain flour
1/2 tsp rosewater or more to taste
Preheat oven to 180c/350f/gas mark 4. Line 12-hole muffin tray with cases.
In a mixing bowl cream butter and sugar for 3-5 minutes. Add eggs, one at a time, until combined.
Combine the two flours in a separate bowl. Mix the rosewater with the milk in a jug. Add one-third of the flour to the creamed butter mixture until combined. Pour in one-third of the milk and mix again. Repeat until flour and milk have been completely added.
Spoon mixture into cupcake cases so they are about two-thirds full. Bake in the oven for 25 min. A skewer should come out clean from the centre of cakes when done.
Remove from oven and leave to cool in tins for 10 mins. Then place on wire rack to cool. Cover in icing when completely cold.
115g unsalted butter at room temperature
4 tbsp milk
1 tsp vanilla
500g icing sugar sifted
rosewater to taste
pink food colouring
In a mixing bowl beat first 3 ingredients and half of icing sugar until smooth. This will take several minutes and the longer you do it the creamier the icing will be. Gradually add the rest of the icing sugar and beat until very smooth and very creamy. Add rosewater to taste and then colour it with tiny drops of pink food dye.