Strawberry Muffins With Rose Icing
Equipment
- 12-hole muffin tray lined with paper cases
Ingredients
For The Muffins:
- 200 g strawberries fresh, rinsed and dried
- 100 ml sunflower oil
- 90 g caster sugar
- 2 eggs
- 180 g plain flour
- 3/4 tsp bicarbonate of soda
For The Rose Icing:
- 300 g icing sugar sifted
- 2 tbsp water
- 1 dab pink gel food colouring optional - you could although I didn't
- 1/2 tsp rose water extract
- 1/2 tbsp candied rose petals optional
Instructions
- Preheat the oven to 180°C / gas 4.
- In a small bowl, mash the strawberries.
- In a medium bowl, beat the oil, sugar and eggs together. Add the pulped strawberries, sieve in the flour and bicarbonate of soda. Fold until just mixed.
- Spoon the batter into the cases and bake for about 20 minutes. Allow to cool in the cases for a few minutes then transfer to a wire rack to cool completely.
- Meanwhile, in another bowl, stir the water and rose extract into the icing sugar to make glacé icing.
- When the muffins are completely cool, spoon icing over the top. Dot with candied rose petals.
Notes
Inspired by Strawberry Cupcakes from Marian Keyes' Saved By Cake.
Decoration variation - if you can't find candied rose petals, you could use other pink sprinkles or pieces of fresh strawberry.