- 110 g unsalted butter
- 225 g castor sugar
- 2 large eggs
- 150 g self-raising flour
- 125 g plain flour
- ½ teaspoon rosewater, or to taste (ek het 20 ml gebruik, kwaliteit is nie so goed nie, wou dit voorkom)
- 120 ml milk
Preheat oven to 180°C. Cream butter and sugar. Add eggs, mixing well after each addition.
Combine the two sifted flours in a separate bowl.
Mix rosewater with milk and test it, add rosewater according to taste. Add one-third of the flour to the creamed mixture and beat well.
Pour in one-third of the milk and beat again.
Repeat these steps until all the flour and milk have been added.
Spoon in cupcake cases and bake for about 25 minutes.
Ice with rose buttercream icing.
Recipe posted by Aneen Graupe
Photo: Aneen Graupe