Rasberry Rosewater Cupcakes

Rasberry Rosewater Cupcakes

Just another cupcake recipe, this time with my homemade rosewater.

15m prepare + 25m oven                     makes 6

INGREDIENTS

  • 100g butter
  • 100g sugar
  • 2 eggs
  • 125g selfraising flour
  • 20g grated coconut
  • 1 teaspoon rosewater
  • 100g rasberries
  • 150g cream cheese
  • 75g butter
  • 50g icing sugar
  • 1 teaspoon rosewater
  • 1 teaspoon vanilla extract

HOW TO

  1. Preheat the oven to 160 C.
  2. Mix the butter and the sugar untill the sugar has dissolved in the butter, put the eggs one by one in the mixture and mix untill creamy.
  3. Then add the flour and whisk until smooth.
  4. Finally add the rasberries and 1 tablespoon of rosewater and combine carefully, without breaking the rasberries too much.
  5. Divide the mixture over the muffintin and put in the oven for 25-30 minutes.
  6. When the cupcakes are cooled start making the creamcheesemixture of on top.
  7. Combine the creamcheese, butter, sugar, rosewater and the vanilla extract and whisk untill smooth. Put in a piping bag and pipe the cupcakes. Sprinkle some grated coconut over the top and decorate with some rasberries


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