Sugar Sparkle Cupcakes

Recipe source: "The best ever book of cakes"


Ingredients:

• 115grams self-raising flour
• 115 caster sugar
• 115 unsalted  butter softened
• 2 eggs
• 1 tbsp rose water
• 1 tbsp water
• pink food colouring 

Method:

1. Preheat the oven to 190C. Line a 12 cup muffin tin with paper cases.
2. Put the flour, sugar , butter and eggs in a large bowl with the rose water and beat until smooth.
3. Add the milk and a few drops of pink colour(optional).
4. Divide among the paper cases.
5. Bake for 15- 20 minutes, or until the cakes are risen and golden, and are just firm to the touch.
6. Remove them from the tray and put on a wire rack to cool.

1. To make the topping, sift the icing sugar into  a bowl.
2. Add the rose water with a few drops of pink colouring  and 5ml/ tsp of cold water or enough to  mix to a spreadable icing.
3. Spoon  a little icing  over the top o the each cake, then top with sugar sprinkles , flowers or shapes.