Life in Wassenaar
One Family's view of the World
By: Muna Mahdzar Fadaaq

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Friday, 23-Mar-2007 14:24 Email | Share | Bookmark
Blueberry and Rose cupcakes

Rosewater from Lebanon

I got this recipe while watching BBC2 last Sunday. I was intrigued by the addition of rose water in this recipe.
What can I say, the outcome was an absolutely delightful cuppies. Decorate the top with sugar-frosted roses to transform it into a stunning special-occasion cake.

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

1. Preheat the oven to 180C.
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.

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