Rosewater And Turkish Delight Cupcakes

INGREDIENTS

Cake
100g butter
130g sugar
3 eggs
45ml rosewater
5 ml lemon zest
185g (375ml) flour
5ml baking powder
Pinch salt
60ml milk

Icing:
125g softened butter
400g icing sugar
5ml vanilla essence
Splash of milk
Pink food colouring

METHOD

Cream butter and sugar until fluffy. Add eggs 1 at a
tym. Add rosewater and lemon zest and beat well. Sift
2gether dry ingredients and add 2 the creamed mixture
alternating with milk.
Fill greased muffin pans ¾ full with batter. Bake
@ 180deg C until lite brwn

Pipe icing on top of cooled cupcakes
Cut turkish delight into cubes and decorate Dust with
edible glitter

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