The way to our hearts is always with cake and these tiny treats are full of love (and chocolate).
Makes 20
100g butter, cubed
200g caster sugar
150g self-raising flour
50g cocoa powder
2 eggs
1 tbsp rose water
2 tbsp milk
Butter, for greasing
For the butter icing:
150g butter, softened
300g icing sugar
1 tsp rose water
Gold edible spray, optional
1 Preheat the oven to 200C/Fan 180C/Gas 6. Meanwhile, grease a mini cupcake baking tray with butter and set aside.
2 Cream together the butter and sugar until smooth. In a separate bowl, mix together the flour and cocoa powder. In another bowl beat together the eggs and rose water. Alternate adding a spoon of flour and egg mix to the butter and sugar, beat until incorporated each time before adding the next spoonful.
3 If the mix is too thick, add a little milk to loosen it. Spoon the mix into the prepared mini cupcake tray and bake for 15 mins. Test with a skewer – if it comes out clean they are done, if not, bake for another few mins before testing again.
4 Allow to cool for 5 mins in the tray before removing to a cooling rack.
5 Make the butter icing by beating together the butter and half the icing sugar, add the rest slowly keeping a smooth, silky consistency, towards the end, add the rose water.
6 When the cakes are completely cool, add the icing to a piping bag with a star nozzle, pipe each cake and spray with gold spray, if using.
This recipe is one of the ideas from our feature ‘Tea and Tarot’ in our February issue, a menu for an afternoon tea with a twist. It also includes recipes for Citrus Fizz, Chamomile Chai Tea, White Bean & Cauliflower Soup, Rosemary & Cheese Scones, Buttermilk Scones with Lemon Curd, a trio of sandwiches and Sausage Rolls with Nutmeg and Caramelised Onions, The photography and recipes are by Catherine Frawley.
Buy this month's The Simple Things -buy, download or subscribe
