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| Classy Cupcakes |
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Serves: 24 cup cakes |
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| Ingredients |
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125 g Clover butter
200 ml castor sugar
5 ml vanilla essence
2 eggs
500 ml (280g) self-raising flour
2 ml salt
200 ml Clover Full Cream Milk
Vanilla icing
125 g Clover butter
250 g icing sugar
5 ml vanilla essence
castor sugar
rose petals, washed and dried
1 egg white | |
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| Preparation method |
- Preheat oven to 200ºC
- Place 24 paper cookie cases in muffin pans.
- Cream Clover Butter and sugar until smooth and creamy.
- Add vanilla essence and eggs, beating well after each addition.
- Fold in salt and sifted flour alternately with milk.
- Spoon into paper cases until three quarters full.
- Bake in for 12-15 minutes.
- Makes 24 cup cakes.
To make the vanilla icing:
- Cream the Clover Butter, icing sugar and essence.
- Add a little milk to make a spreadable consistency.
- Dip each rose petal in egg white and dust with castor sugar.
- Leave to dry on a tray.
- Spread each cup cake with icing and place a sugared rose petal on each.
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