Raspberry & Rosewater Cupcakes - Penguin Books New Zealand

Name: Raspberry & Rosewater Cupcakes - Penguin Books New Zealand
Ingredients: 1 cup + 1 Tbsp (240g) caster sugar; 1¾ cups + 1 Tbsp (225g) plain flour, sifted; 1 Tbsp baking powder; ½ tsp salt; 125g unsalted butter, softened at room temperature; ¾ cup + 1 Tbsp (200ml) milk, at room temperature; 2 large free-range eggs; 1 tsp rosewater; 1 cup (120g) frozen raspberries; 1 batch rosewater buttercream icing (see page 236); unsprayed miniature roses; Turkish Delight, chopped

www.penguin.co.nz

Oh so pretty and fragrant — almost too good to eat! I find that just a hint of rose flavour is enough, so when making the icing start with a small amount and add more if desired.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.penguin.co.nz.

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