- oil or melted butter for greasing
- 280g/10 oz plain flour
- 1 tbsp baking powder
- 1/8 tsp salt
- 110g/4oz caster sugar
- 2 medium eggs
- 250ml/9fl oz milk
- 6tsbp sunflower oil or 85g/3 oz butter, melted and cooled
For the white chocolate icing:
- 100g/3.5 oz white chocolate
- 140g/5 oz unsalted butter
- 140g/5 oz icing sugar
Preheat oven at 200C. Grease a 12 cup muffin tin oe line 12 paper cases.
Sift together the flour, baking powder and salt into a large bowl. Stir in the caster sugar.
Lightly beat the eggs in a large jug or bowl then beat in the milk and oil. Make the well in the centre of the dry ingredients. Stir gently until just combined; do not over mix.
Spoon the mixture into the prepared muffin tin. Bake in the preheated oven for about 20 minutes until well risen, golden brown and firm to touch.
Leave the muffin in the tin for 5 minutes then transfer to a wire rack and leave to cool.
To make the white chocolate icing: Melt the white chocolate in microwave on high for 1.5 minutes' stirring half way. Leave to cool. Put the butter in a large bowl and beat until fluffy. Stir in the icing sugar and beat together until smooth and creamy. Beat in the chocolate and mix well.
To make the sugar roses: Knead a little of the colouring paste into a 150g ready roll icing sugar until pale and even. Break into 3 balls. Then add a little more colouring to two giving three varying depths of colour. Keep until cling film. Rub a very thin layer of fat over a smooth work surface. Roll out one of the balls of icing thinly, about 1-2mm, then trim into a rectangle about 8x20cm. Cut off a 1cm strip of icing widthways, keeping the rest covered.
Carefully roll the icing up and around itself. For more realistic rose look, start rolling slightly skew-whiff so that the outside edge of the finished rose sticks out further than the middle. With about 2cm to go, start to guide the end of the icing down and under to make a neat rosebud. Pinch to shape, then cut or pinch off the bottom. Set a side at least 1 hour. Repeat with the rest of the icing.
For the leaves, colour the remaining icing green. Pinch off small pea-sized pieces, roll into balls, then flatten a little bit. Pinch one end to make a leaf shape. Use a knife and make lines to the leaf to make the leaf look like real leaf. Leave to dry.
Once the roses are dry and firm, dust a little lustre onto each rose using paintbrush or fingertip. Sprinkle with sparkles, if using. Position the roses onto the cupcakes in cluster of three, following with three leaves.