These delicious rose-scented cupcakes are extra moist thanks to the addition of ground almonds.
Preheat the oven to 200C/390F/Gas 5. Line a 12-hole cupcake tin with paper cupcake cases.
For the cupcakes, cream together the caster sugar and the margarine in a bowl until pale and fluffy. Add a splash of rosewater, the almond extract and the eggs, then mix until well combined.
Mix together the self-raising flour and the ground almonds in a separate bowl. Gently fold the flour and almond mixture into the egg mixture until smooth and well combined. The mixture should have a dropping consistency (add a splash of milk to the mixture if it is too thick).
Fill the cupcake cases halfway and bake for 20 minutes, or until the cupcakes are golden-brown and a skewer inserted into the middle comes out clean. Remove and leave to cool on a wire rack.
For the icing, mix together the icing sugar, butter, vanilla essence and a few drops of food colouring until smooth. If the mixture is too thick, add a few drops of warm water to loosen. Spoon the icing into a piping bag fitted with a star-shaped nozzle.
Pipe the icing onto the cupcakes, starting from the outside and working your way into the middle. Serve.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.