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Pink icing rose cupcakes

1

Preheat the oven to 190*C.

2

Cut the Bakewell baking paper into 5 inch squares and place over each hole on a cupcake tray. Using baking paper instead of cases will make sure the cupcakes don’t stick to the paper.

3

Put 250g of unsalted butter in a bowl and stir till softened.

4

Add to the butter: 250g of sugar, 250g of flour, 4 medium sized eggs, a pinch of salt, 2 tablespoons of milk and 2 tablespoons of rose water. Whisk till the mixture is smooth.

5

Using a large spoon, divide the mixture evenly into each cupcake hole.

6

Put the cupcakes in to the oven and cook for 15 minutes. After this time has passed turn the tray around in the oven and cook for a further 6 minutes.

7

Remove the cupcakes from the oven when the time is up and the cupcakes are a light golden colour.

8

Remove the baking paper from the cupcakes and place on a wire rack to cool.

9

When they have cooled, decorate with pink icing and edible roses. Place cupcakes in floral cases to add to the look.

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