Ingredients for 12 cupcakes
3 eggs
75g milk
225g flour
180g brown sugar
180g butter
1 teaspoon almond extract
2 teaspoons baking powder
Method
In a bowl beat eggs with sugar until pale and fluffy. Add the soft butter and keep beating . At last add the flour, baking powder and almond extract. When batter is smooth spoon it into 12 muffin cases. Bake at 180ºC for 25/30 minutes or until a toothpick inserted near the middle comes out clean. Let cool completely.
Frosting
250g mascarpone cheese
250g double cream
1 teaspoon candy floss aroma
Method
In a bowl beat all ingredients with an electric mixer until smooth and fluffy. If you want you can add a few extra drops of aroma
DECORATION
12 confetti (sugared almonds)
70g pink sugar paste
Sugar sprinkles
Icing
Method
Roll out the sugar paste about 2mm thick, cut out small circles and fold them as shown in the picture. Place three flowers around a sugared almond, seal them with a drop of icing and decorated the middle with a bead. Cut out strips of sugar paste and start curling the paste inwards with you fingers, keeping it fairly tight to create the rose petals. Make one rose for each cupcake. Spoon frosting into a piping bag and use a star tip. Trim the top and pipe the frosting around the cupcake. Decorate with the sugared almond and sugar sprinkles.
