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Rose-water-and raspberry ice-cream cupcakes

Recipe from: 9/1/2006 12:00:00 AM

Ingredients 8
Servings 12
Time 45


  • 125
    softened unsalted butter
  • 150
    castor sugar
  • 10
  • 2
    free-range extra-large eggs
  • 160
    self-raising flour
  • 125
    organic full-cream milk
  • 0.50
    frozen raspberries (optional)
  • 2
    To serve: rose-water and raspberry ice-cream (we used The Nice Company ice-cream)


1. Preheat the oven to 160°C and line a 12-hole muffin tin with paper cupcake cases.
2. Beat the butter, sugar and rosewater in the bowl of an electric mixer until light and creamy.
3. Add the eggs, beating well after each addition. Sift over the flour and beat until well combined.
4. Using a metal spoon, fold through the milk and then the raspberries.
5. Spoon the mixture into the paper cases and bake for 15?20 minutes or until a skewer comes out clean.
6. To make the ice-cream topping, get the cupcakes and the cake-stand ready and place the ice-cream straight from the freezer into the bowl of an electric mixer. Start whisking on a low speed and then increase it to high and beat until the ice-cream resembles butter icing.
7. Working quickly, spoon the ice cream into a large piping bag with a star-tipped nozzle and pipe the ice-cream onto each cupcake completely covering the top and creating a high 'twirl' of ice-cream on each. Serve immediately.
Makes 12

Read more on: bake

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