rose and raspberry cream cheese cupcakes

Name: rose and raspberry cream cheese cupcakes
Total time: 3600 s
Yield: 12 servings
Cuisine: American
Ingredients: 4 oz stork; 8 oz caster sugar; 2 medium eggs; 5 oz self raising flour; 4 oz plain flour; 1 dash rose water; 1 tsp vanilla paste; 100 ml milk; 1 box Philadelphia or cream cheese; 1 box icing sugar; 100 ml tepid watter; 1 packages freeze dried raspberrys

nikkiahern79 @cook_3692673

a little experiment that went down well

nikkiahern79 @cook_3692673

a little experiment that went down well

Saved

Ingredients

1 hour

12 servings

4 ozstork
8 ozcaster sugar
2 mediumeggs
5 ozself raising flour
4 ozplain flour
1 dashrose water
1 tspvanilla paste
100 mlmilk
for the topping
1 boxPhiladelphia or cream cheese
1 boxicing sugar
100 mltepid watter
1 packagesfreeze dried raspberrys

Saved

Steps

1 hour

1

preheat oven to 150
2

cream stork and sugar. then add eggs one at a time
3

add the self and plain flour mix until lump free
4

add the rose water vanilla and then slowly add tge milk until smooth not runny batter texture
5

place into cup cake cases and put in the middle of oven for 25-30 mins.
6

leave to cool on plate or wire rack.
7

FOR THE TOPPING
8

mix the cream cheese with icing sugar and add a little water to make a smooth texture
9

with a spoonful of your made mixture using your clean index finger push it ontop of the muffin
10

sprinkle the freeze dried raspberries and your ready to eat.