Tart London rose and vanilla cupcakes recipe

We are not usually into overly girly things, but we are really into these… and they are very girly. Vanilla and rose, pink and cream – how perfect. And all in cupcake form.

Laura Edwards

MAKES 12

200g unsalted butter, softened
200g caster sugar
1 vanilla pod, split in half and seeds scraped out
4 eggs, beaten
80g natural yoghurt
200g self-raising flour, sifted
1 tsp baking powder
dried rose petals or freeze-dried raspberry powder, to decorate

FOR THE ICING
100g icing sugar, sifted
100g natural yoghurt
2 tsp rosewater
few drops of pink food colouring

1. Preheat the oven to 180C/gas 4 and line a 12-hole muffin tin with paper cases.
2. Beat together the butter, caster sugar and vanilla seeds. Gradually add the beaten eggs, then the yoghurt and mix until combined. Gently fold in the sifted flour and baking powder.
3. Spoon the cake mix into the muffin cases and bake for 20-25 minutes or until golden and bouncy to touch. Transfer to a wire rack to cool.
4. Mix together the icing sugar, yoghurt and rosewater to make the icing. Add a drop or two of pink food colouring and mix in; you are looking for a delicate pale pink. Spoon the icing over the cupcakes and decorate with dried rose petals or freeze-dried raspberry powder.

TART TIP You can use the rose and vanilla cupcakes recipe to make one large cake; pour into a 20cm springform cake tin and bake for 30-40 minutes.

SAVE 20 PER CENT ON LUCY AND JEMMA’S NEW BOOK

Love of Eating will be published on 12 April by Square Peg, price £25. Lucy Carr-Ellison and Jemima Jones are the founders of Tart London, a boutique-style catering company that provides healthy and delicious on-site cooking for fashion and film shoots and private events. Lucy and Jemima also write a weekly recipe column (see standard.co.uk) and are currently planning the opening of their own restaurant, scheduled for this summer – one to watch! As well as their personal stories and advice on menu planning, the book includes more than 100 brilliant, must-make recipes in their signature style. To order a copy for £20 until 22 April, visit mailshop.co.uk/books or call 0844 571 0640; p&p is free on orders over £15.