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https://www.philly.com.au/recipe/raspberry-and-rosewater-cupcakes/
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Raspberry and Rosewater Cupcakes
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Raspberry and Rosewater Cupcakes
15 Mins
Prep time
20 Mins
Cooking time
Serves
12
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What you need
1
¾
cups self-raising flour, sifted
¾
cup caster sugar
250g PHILADELPHIA Block Cream Cheese, at room temperature
125g butter, melted
½
cup milk
2 eggs
1 cup frozen raspberries
1
½
teaspoons rosewater or rosewater essence
2 tablespoons icing sugar, sifted
Extra 12 raspberries, to serve (optional)
How to make it
PREHEAT oven to 190°C.
LINE 12 muffin moulds with paper cases.
COMBINE flour and sugar in a bowl.
WHISK a quarter of the PHILLY, butter, milk and eggs in a large jug. Add to flour mixture and using a large metal spoon, gently fold in. Add half the raspberries and 1 teaspoon of the rosewater. Gently stir. Spoon mixture into prepared paper cases.
BAKE for 15-20 minutes or until cooked through when tested in the centre with a skewer. Transfer cupcakes to a wire rack to cool.
BEAT remaining PHILLY, icing sugar and remaining rosewater, using an electric hand-beater, until smooth. Using a fork, mash remaining raspberries into a smooth paste.
ADD to the PHILLY mixture and stir with a spoon. Ice cakes. Top each with a raspberry, if desired. Serve.
Recipe or Meal Type
Desserts |
Entertaining
Cuisines
Baking
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