Perfect for summer, these delicately flavoured cupcakes are delicious :-)
These are some pretty little summery cupcakes I whipped up yesterday afternoon for a quick treat - they are very easy and the Rosewater icing is a great accompaniment to the Lemon zest in the cakes.
The recipe should make at least 6 small cupcakes (possibly more depending on your cake cases).
In case you cant see all the ingredients in the side bar on the left (I put them all in 3 times and they wouldnt all show up!) Here they are as well:
For the cake:
1/2 cup / 112g Self raising flour
1/2 cup / 112g Caster Sugar
1/2 cup / 112g butter
Finely grated zest of half a medium lemon
1/2 tsp Vanilla Extract
For the icing:
1 large tablespoon of icing / confectioners sugar
2 tsp of rosewater
1 large tablespoon of butter
You will also need a cupcake/muffin pan and cake cases.
Optional - sugar flowers, baubles or sprinkles to decorate
Preheat your oven to 180 degrees centigrade, or 160 if you have a fan assisted oven.
Cream the Butter and sugar together, either by hand or with an electric mixer until light and fluffy.
Add the eggs 1 at a time to the butter and sugar mixture, making sure each egg is fully incorporated before adding the next.
Add the vanilla extract and lemon zest and mix well.
Now slowly add the flour to the mixture a bit at a time and make sure it is properly mixed in to prevent lumps, do this until the flour is all mixed in and has created a smooth dough.
Line your cupcake tin with your cases and divide the cake mixture evenly between the cases - so that each case is filled to approximately two-thirds from the top.
Place the cakes into the middle shelf of the oven for about 15 mins, or until golden brown.
You will know they are done if a tooth-pick comes out clean when you poke it into the middle of the cake.
While the cakes are baking you can prepare the icing!
Mix together the icing / confectioners sugar, tbsp of butter and rosewater until you get a butter-cream like consistency, if it is too runny then add more icing sugar, if it is too thick then add a little water - do this carefully and a bit at a time to prevent any mistakes.
When the cakes are cooked leave them to cool for a bit, then remove and place on a wire rack to cool fully, then they will be ready to ice.
To ice the cakes you could use the same technique as me (below) to get a smooth and even finish, or if you prefer them a little rough then just add a dollop of the icing to the top and use a knife to smooth it around and flatten it down a bit.
My technique is to fill a zip-lock bag with the icing, then squeeze out the air and get the icing into the corners, then seal the bag so none of the icing escapes, then snip the corner off about 1cm from the tip.
Then you can use it like a piping bag to pipe the icing in a spiral, starting from the outside and ending in the center, when you get to the center you just gently pull up the tip and it should leave a nice neat finish - use the pictures above as a guide to how much to use.
To finish you can decorate with sugar flowers or baubles or sprinkles etc - whatever you fancy!
Have fun and enjoy eating the fruits of your labours :-)