SHOPPING LIST

​​For the cupcakes

• 12 White cupcake cases
• 140 g Self-raising flour
• 100 g Ground almonds
• 1/2 tsp Baking powder
• 175 g Caster sugar
• 1/2 tsp Almond essence
• 3 Large eggs
• 100 g Natural yoghurt
• 175 g Melted butter

For the icing

• 100g Sieved icing sugar
• 1 tbsp Water
• 1/2 tsp Vanilla essence OR Rosewater essence
• 1 - 2 drops Pink food colouring

For the Decoration

• Cake Angels Flower Power Royal Icing Roses

STEPS

Baking

1. Preheat the oven to 200ºC/gas mark 6.
2. Put all the ingredients except for the milk in the processor and then blitz till smooth. Pulse while adding milk, to make for a soft, dropping consistency, down the funnel. Alternatively put all ingredients into a large mixing bowl and use an electric hand mixer. 
3. ​Spoon into the cases equally.
4. Put in the oven and bake for 15-20 minutes until the cupcakes are cooked and golden on top. As soon as possible, take the cupcakes in their cases out of the tin and let cool, on a wire rack.

Icing

1. When the cakes are completely cool, prepare the icing. Mix the sieved icing sugar with the water in a bowl, beat until smooth. Add vanilla or rosewater essence and a drop of pink food colouring.
   
2. The icing consistency needs to be thick enough to coat the back of the spoon. If it's too thin add a little more sieved icing sugar, if it's too thick add a few more drops of water. Remember to do it little by little.
3. Spoon icing onto one cupcake at a time, place a Cake Angels sugar rose in the centre of each cupcake. 

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