Raspberry & Rosewater Cupcakes - Penguin Books Australia

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