Vanila cupcakes with rose water butter cream icing

photography by: Louis Hiemstra

Iced to impress. These gorgeous cupcakes are fun to make and look beautiful.

Makes: 12
Preparation: 20 minutes
Baking:  15-20 minutes

1 x basic vanilla cupcake mixture (see basic vanilla cupcakes)

Rosewater butter cream icing:
80g (2.8 oz) butter, softened
1 tsp rose water
130g (4.6oz)  icing sugar, sifted
4 tsp milk
Pink food coloring

Prepare the basic vanilla cupcake recipe. Transfer to a wire rack and allow cupcakes to cool.
Make the butter cream icing by beating the butter and rose water with an electric mixer until light and fluffy.
Beat in the sifted icing sugar and milk in two batches. 
Color the icing by adding the food coloring drop by drop with a food skewer.  Combine well with a wooden spoon to incorporate well. 
Ice the cupcakes and decorate with rose petals.

Variation:
Strawberry cupcakes
Puree 75g (2.6oz) strawberries and add to the basic vanilla cupcake recipe. Prepare a pink butter cream icing and decorate with fresh strawberries.

Kid-friendly:
Your little learners will adore making these striking cupcakes with you.