We are not usually into overly girly things, but we are really into these…and they are very girly. Vanilla and rose, pink and cream – how perfect. And all in cupcake form.
MAKES 12
200g unsalted butter, softened
200g caster sugar
1 vanilla pod, split in half and seeds scraped out
4 eggs, beaten
80g natural yoghurt
200g self-raising flour, sifted
1 tsp baking powder
dried rose petals or freeze-dried raspberry powder, to decorate
FOR THE ICING
100g icing sugar, sifted
100g natural yoghurt
2 tsp rosewater
few drops of pink food colouring
1 Preheat the oven to 180C/gas 4 and line a 12-hole muffin tin with paper cases.
2 Beat together the butter, caster sugar and vanilla seeds. Gradually add the beaten eggs, then the yoghurt and mix until combined. Gently fold in the sifted flour and baking powder.
3 Spoon the cake mix into the muffin cases and bake for 20-25 minutes or until golden and bouncy to touch. Transfer to a wire rack to cool.
4 Mix together the icing sugar, yoghurt and rosewater to make the icing. Add a drop or two of pink food colouring and mix in; you are looking for a delicate pale pink. Spoon the icing over the cupcakes and decorate with dried rose petals or freeze-dried raspberry powder.
TART TIP You can use this recipe to make one large cake; pour into a 20cm springform cake tin and bake for 30-40 minutes.
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