Quick & Easy

Ring of roses

ring of roses
8 Item
15M
25M
40M

Ingredients

Butter cream

Method

1.Preheat oven to 180°C/350°F. Line eight holes of 12-hole (⅓-cup/80ml) muffin pan with paper cases.
2.Beat butter, extract, sugar, eggs, sifted flour and milk in small bowl with electric mixer on low speed until ingredients are combined. Increase speed to medium; beat until mixture has changed to a paler colour. Drop ¼ cups of mixture into paper cases.
3.Bake about 20 minutes. Stand cakes in pan 5 minutes before turning, top-side up, onto wire rack to cool.
4.Make butter cream. Beat butter in small bowl with electric mixer until as white as possible; beat in sifted icing sugar and milk, in two batches.
5.Spread cold cakes with butter cream. Position a circle of yellow and/or white sugar roses in the centre of each cake.

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