Ingredients
Cupcakes
- 5.6oz-160g baking margarine
- 5.6oz-160g caster sugar
- 1 tablespoon rose water
- 2 large eggs (free-range)
- 5.6oz-160g self-raising flour (sifted)
- 1 teaspoon baking powder
- ½ pomegranate (seeds only)
Rose Buttercream
- 7oz-200g unsalted butter (room temperature)
- 14.1oz-400g icing sugar
- 1 tablespoon rose water
- Pink food dye (optional- couple drops)
Decoration
- Pomegranate seeds
Method
- Pre-heat oven to 392˚f/200˚c regular oven or 356˚f /180˚c fan assisted oven. Grease a 12-hole loose bottom muffin tin (or use paper cases) and set to one side
- Start by making the cupcake mix by creaming the margarine and sugar together in a large mixing bowl until pale in colour and thoroughly combined
- Add the eggs one at a time, mixing between each addition until you have used both eggs
- Add the sifted flour and baking powder and combine again. Follow by adding the rose water and pomegranate seeds and mix thoroughly. Spoon equally into the pre-prepared tin/cases
- Pop into the oven for 20-25 minutes Check with a skewer in the center of a cake, if it comes out clean- they are ready. Remove the cakes from oven. Allow to cool in the tins for 15 mins before removing and allowing to cool completely before moving onto the next step
- Once the cupcakes have cooled, make the rose buttercream that will be used for the topping. In a large mixing bowl, add the butter and mix into a paste. Add the icing sugar and mix again until thoroughly combined. finally, add the rose water and pink food dye if using and mix until you have a floral and smooth buttercream
- Using a cutlery knife, spread the buttercream on top of the cupcakes to a design of your preference. Sprinkle the tops with pomegranate seeds and serve
