175g softened unsalted butter
175g caster sugar
175g self-raising flour
3 medium eggs, beaten
Generous tablespoon of vanilla extract
2 generous tablespoons of rosewater
For the decoration:
You can go all out here or leave them plain, it's your call, but for the ones we did...
Rosewater icing paste, made with rosewater and icing sugar, to a runny consistency (but sticky - it's going to be used for glueing things to the cakes)
Vanilla sugar
Plain sugarpaste fondant icing, white, rolled out and cut into stars
Edible glitter
Make the cakes by creaming together the butter and sugar, adding the beaten eggs one at a time and then folding in the sifted flour. Finally add the vanilla and rosewater and spoon into cake cases (this makes 12). They need exactly 14.5 minutes in our oven at 180 degrees but you know the drill, and your oven, better than mine.
When they're hot out of the oven, sprinkle liberally with vanilla sugar. When they're cooled make the rosewater paste and use it to stick on star shapes cut from the sugarpaste fondant icing. Give everything a liberal dusting of icing sugar and edible sparkles et voila - 12 wedding cupcakes. Now repeat this ten times. :)
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