Prep time: 15 minutes
Cooking time: 45 minutes
- 4 eggs
- 2 cups caster sugar
- 2 cups plain flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 cup milk
- 125g butter
- 190g butter, at room temperature
- 1 ½ teaspoons vanilla extract
- 2 tablespoons rose water
- 3 cups icing mixture, sifted
- 3-4 drops red food colouring
- Preheat oven to 160*C (140*C fan forced). Grease 2 x 20cm cake tins and line the base with baking paper.
- In an electric mixer with the paddle attachment, beat the eggs for 4-5 minutes or until pale and creamy. With the mixer still running, gradually add the caster sugar and continue to beat for 3-4 minutes. The mixture is ready when it “forms the ribbon”. This means when the paddle or a spoon is lifted out of the mixture, a trail is left across the surface for a moment before it sinks.
- In a bowl, sift together the flour, baking powder and salt. Fold through the egg mixture.
- In the microwave or in a small saucepan on the stove top, heat the milk and butter until just melted. Gently fold this through the batter.
- Place the tins side by side on the centre shelf of the oven and bake for 45 minutes or until risen, golden brown, and starting to come away from the sides of the tins. A skewer inserted into the centre will come out clean. Cool for 10 minutes before turning out onto a wire rack to cool completely before icing.
- Cream the butter in the bowl of an electric mixer until lighter in colour. Add the vanilla and rosewater and mix for a moment to combine.
- Sift the icing mixture into the bowl and start to combine on a low speed. When the mixture is all wet, increase the speed and beat until light and fluffy.
- Put a few drops of food colouring into the bowl and mix for a delicate, pale rose colour.
- Place the icing in a piping bag with a 1cm star-shaped nozzle and pipe onto the cooled cupcakes. For an extra touch of elegance, they can be topped with pink icing roses and green leaves.