Romantic Rose Cupcakes

Ingredients list for Romantic Rose Cupcakes

• 225 grams Refined flour (maida)
• 1 tablespoon Gulkand
• a few drops Rose essence
• 250 grams Butter
• 250 grams Castor sugar (caster sugar)
• 5 Eggs
• 1 teaspoon Baking powder
• ¼ cup Milk
• 200 grams Butter
• 200 grams Icing sugar
• 1 teaspoon Food colour red
• 1 teaspoon Food colour green

Method

1. Preheat oven to 180°C. Line a silicon cupcake moulds with paper moulds.
2. Cream together butter and castor sugar in a bowl with an electric beater till light.
3. Add eggs, one by one, and beat till well blended.
4. Add rose essence and mix well.
5. Sieve together refined flour and baking powder into the bowl and fold in till well blended.
6. Add milk and mix well. Add rose petal jam and mix well.
7. Spoon the batter into the prepared moulds, filling till ¾ and level them.
8. Place the mould on a baking tray, place the tray in the preheated oven and bake for 25-30 minutes.
9. To make icing, cream together butter and icing sugar in another bowl with an electric beater till light.
10. Divide the icing into two portions. To one portion, add red food colour and mix well. To another portion, add green food colour and mix well.
11. Place the green icing into a piping bag and cut the tip in a way that when you pipe out a leaf shape is achieved. Place red icing into a piping bag fitted with a star nozzle. Refrigerate both the bags.
12. Remove cupcakes from the oven and cool down to room temperature.
13. Demould the cupcakes and pipeout rosettes and leaves from the red icing and green icing, respectively.
14. Serve.