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- Rose, Cranberry and Marshmallow Cupcakes
Rose, Cranberry and Marshmallow Cupcakes
Perfect for your loved one this Valentine's Day by Dawn Roads, AGA Food Editor.
Ingredients
Makes 12
- 115g (4oz) soft margarine or soft butter
- 115g (4oz) caster sugar
- 2 free range eggs, beaten
- 140g (5oz) self raising flour
- ¼-½ tsp rosewater
- 55g (2oz) dried cranberries
Topping:
- Mini marshmallows
- Pink royal icing
Equipment:
Method
Place all the cake ingredients into a basin and beat together. Place the cupcake cases in a bun tin or on a baking tray and divide the mixture between the cupcake cases.
2 oven AGA: Place the tin onto the oven grid shelf placed on the floor of the roasting oven and slide the cold plain shelf onto the second runners down, above the cakes. Bake for about 15 minutes until risen and golden.
3 and 4 oven AGA: Place the tin onto the oven grid shelf set on the lowest set of runners in the baking oven and cook for about 15 minutes until risen and golden.
Cool and decorate with the pink icing and scatter with mini marshmallows.
Rayburn Cooking: Bake in the centre of the main oven at 180°C (350°F), Gas Mark 4 for about 15 minutes until risen and golden.
Conventional Cooking: Bake at 180°C (350°F), fan oven 160°C, Gas Mark 4 for about 15 minutes until risen and golden.
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