Pomrose Cupcakes (makes 12)

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

  1. 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
  2. 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
  3. Add the eggs one at a time, mixing between each addition until you have used both eggs
  4. 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
  5. 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
  6. 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
  7. 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

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