Recipe: Appetizing rose and raspberry cream cheese cupcakes

rose and raspberry cream cheese cupcakes.

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Ingredients of rose and raspberry cream cheese cupcakes

1. You need 4 oz of stork.
2. It's 8 oz of caster sugar.
3. You need 2 medium of eggs.
4. It's 5 oz of self raising flour.
5. You need 4 oz of plain flour.
6. You need 1 dash of rose water.
7. Prepare 1 tsp of vanilla paste.
8. It's 100 ml of milk.
9. You need of for the topping.
10. It's 1 box of Philadelphia or cream cheese.
11. Prepare 1 box of icing sugar.
12. You need 100 ml of tepid watter.
13. Prepare 1 packages of freeze dried raspberrys.

rose and raspberry cream cheese cupcakes instructions

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..

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