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Archive of BBC Food Recipes

Rose and blueberry cupcakes

Prep time less than 30 mins
Cook time less than 30 mins
Makes 12
Dietary Vegetarian
From Something for the Weekend

Method


  1. Preheat the oven to 180C/355F/Gas 4.

  2. Beat the butter and sugar together in a bowl, until pale and fluffy.

  3. Dredge the blueberries in the flour, then remove and set aside.

  4. Add the flour and almonds to the butter mixture and mix well.

  5. Add the rose water and the blueberries and mix in.

  6. Gently fold in the egg whites.

  7. Line a muffin tin with cupcake cases. Spoon the cake mixture into the cupcake cases.

  8. Transfer to the oven to bake for 12-15 minutes, or until risen and golden-brown. Remove from the oven and leave to cool on a wire rack.

  9. For the icing, place the icing sugar, food colouring, lemon juice, water and rosewater into a clean bowl and mix to completely combine.

  10. Spread the icing onto the cooled cupcakes. (Use a hot knife to make the surface smooth).

  11. To serve, decorate the cupcakes with rose-shaped sweets or fresh rose petals and serve.

Ingredients

  • 125g/4oz butter
  • 125g/4oz icing sugar
  • 100g/3½oz blueberries
  • 50g/2oz plain flour
  • 150g/5oz ground almonds
  • half tsp rosewater
  • 4 egg whites, beaten until stiff peaks form when the whisk is removed
  • 1 lemon, zest only

For the icing

  • 600g/1lb 5½oz icing sugar
  • 2-3 drops edible pink food colouring
  • 3 tbsp lemon juice
  • 3 tbsp water
  • half tsp rosewater

To garnish

  • small rose-shaped sweets or fresh rose petals, to garnish

Shopping List

Rose and blueberry cupcakes

Fruit and vegetables

Tins, packets and jars

Cooking ingredients

Dairy, eggs and chilled

Other


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