Thursday, 7 February 2013

Petit Rose & Raspberry Cakes

These little cakes taste as delicious as they look and the edible petals are a revelation. Super simple to make here is the easy recipe.

Petit Rose Petal Cakes
3 eggs
Butter (approx. 200g)
Self raising flour (approx. 200g)
Caster Sugar (approx. 200g)
1 tsp baking powder
A handful of raspberries 
A bar of white chocolate (not essential but delicious!)

Icing sugar
3 extra raspberries
Edible Rose Petals - freeze dried

12 Cupcake cases

Preheat oven to 180c. 

First weigh your 3 eggs. Then weigh out the same weight as the eggs in butter, flour and sugar. (This is my Mum's bomb proof cake recipe - I use it all the time) Mix the butter with the sugar until creamy. Then add the eggs. When this is smooth add the flour and the baking powder. Right at the very end add a generous handful of raspberries and the broken up white chocolate bar. Stir just a little until combined. Spoon into the cupcake cases and put into the preheated oven for around 15 minutes or until a skewer comes out clean.

While the cakes are cooling mix the icing sugar with a little water and 3 raspberries (this is just enough to make the icing sugar turn pink). Spoon onto the cakes and top with a petal. Sprinkle with a little icing sugar to finish. Using the rose petal may seem a little superficial but it really does add a rose water flavour to each cake. Delicious!


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